Set aside while you cook the lamb. To make the rosemary and anchovy sauce, put the rosemary leaves, anchovies and olive oil into a high-speed blender and blend until smooth. Taste, then add a ...

Place the rack of lamb skin side down on the hot pan and cook it until it is golden brown and the fat has started to render down. This will take about five to eight minutes. Use a pair of tongs to ...

We spoke with the author of an air fryer cookbook to get the scoop on cooking an entire rack of lamb. It's even easier than ...

Trim any excess skin from the lamb and score the fat using a sharp knife. Put the garlic, lemon zest (reserve the juice for the salsa verde), honey and oil in a large bowl and mix. Add the lamb ...

To find out the difference between roasting and air frying a rack of lamb, Daily Meal spoke to a cookbook author whose ...

add the rack of lamb to the pan, fat side down; and sear for about 5 minutes. Turn the rack on its side so it’s resting on the bone, transfer to the oven, and cook until nicely browned and ...

The Sunday roast is a cornerstone of Australian family meals, evoking nostalgia and comfort. From the perfect lamb and beef ...