This grilled rack of lamb is an easy family favorite and you can make it easier by having the butcher French the ribs of the rack for you. Be sure to wrap the tips each rib with about 1 inch of aluminum foil before you grill.
An herb- and garlic-crusted crown roast is always a welcome sight on the dinner table, whether it’s a birthday or a holiday. A bowl of roasted vegetables is the perfect side dish. (Ask your butcher if you need to pre-order a crown roast.)
This recipe comes from Lachlan MacKinnon-Patterson of Frasca Food & Wine in Boulder, Colorado. Chef Patterson combines the classic Colorado ingredients of lamb and potatoes with fresh figs and asparagus for a satisfying meal.
Next time you’re in the mood for ribs, try this Denver Lamb Ribs or Lamb Spare ribs as they are an excellent alternative to pork or beef ribs. They have a rich flavor that is complimented by the easy to make curry ruby and the lamb is finished with a drizzle of honey for a mildly sweet taste. Oh so yummy!
Recipe from Chef Geoffrey Zakrian, Town and Country (New York, New York)
This Greek-inspired rack of lamb recipe comes from Chef Jim Botsacos of Molyvos in New York City and is a perfect summertime weekend dinner.