Method for Stuffed Loin of Lamb: Preheat oven to 375°F–400°F. Have your butcher select 6 choice lamb racks, remove bones, and trim each. In a 1-quart mixing bowl, combine crawfish tails and all ...

Prepare the rack of lamb by ensuring all the bones are clean and free of additional fat or sinew by pulling away from the loin using a clean towel. Clean and rinse the watercress and allow to dry.

Season the crayfish with the jerk marinade and sauté for two minutes in a hot non-stick pan. Remove and chill. With a long thin knife make an incision 1 inch wide right through the eye of the lamb ...

This stuffed leg of lamb has the richness you expect from a roast but the filling of greens and feta gives it a lighter, fresher feel. Use a mix of spinach, chard, beet greens and watercress for depth ...

The secret to a perfectly cooked rack of lamb: Sear it in a skillet, transfer the pan to the oven to cook through, and make a quick pan sauce. Marcia Kiesel, a former Food & Wine test kitchen ...

A juicy, garlic-crusted rack of lamb coated with plenty of crushed garlic and rosemary makes this a centerpiece of any meal. Scottish-born Kenny Rochford co-founded upstart California wine company ...

Lamb is typically set aside for special occasions, such as Easter and next week's Eastern Orthodox Easter. This holds true especially for a rack of lamb — one of the pricier cuts. But rack of lamb is ...