Chef Steven Ferneding, author of "Trading Dishes", joined us to share his Panko-Crusted Tandoori Spiced Australian Lamp Rack. For more information on Chef Steven, click here.

RECIPE: Marinated lamb rack, pumpkin puree, caramelised red onions, sauteed vegetables Serves 4 800g lamb rack 2 pinches chopped rosemary 1 clove garlic, crushed 50ml olive oil salt flakes and ground ...

Place the racks of lamb on a cooking rack in a baking tray; sprinkle with salt and pepper. Leave to one side until the baba ganoush is done. Cut diamond slits into the cut side of the eggplant halves ...

Cooking a rack of lamb isn’t nearly as difficult and intimidating as some food elitists would have you believe. If you’re looking to make a delectable main course that’s sure to impress and won’t take ...

I was always afraid to grill a rack of lamb. I thought the fat would cause flare-ups. But a mix of direct and indirect cooking gives me picture- perfect results. The rack is seared over medium-high ...

A rack of lamb is always an impressive centerpiece on a dinner table. Crusted with a carefully selected blend of herbs and ...

Marinade for each rack of lamb: Rub rack all over with chopped rosemary, thyme and garlic. Rub rack with salt and pepper and place in a large plastic bag that seals. Drizzle the olive oil over the ...

Edited version of a story first published Tuesday, April 15, 2003: Caytie Harrison is admittedly timid about lamb. She tried it once at a restaurant and loved it. But she has yet to cook it at home.

Whether you want a showstopping roast or finger food for New Year’s Eve, a rack of lamb may be your perfect, easy — and delicious — solution. For a sit-down dinner, after showing off the roast, cut ...