These are the most popular side dishes to serve whether your main course is a rack of lamb, lamb lollipops, tender lamb chops or any time you are serving dinner guests your favorite lamb dinner.

At Lafayette restaurant in New York City, the lamb is served with cooked quinoa that’s folded into couscous, but you could simply choose one or the other as a side dish. In this rack of lamb ...

Arrange the tomatoes, cut side down, on the baking sheet ... the skins and the thyme. Roast the lamb Preheat the oven to 350°F. Season the lamb racks with salt and pepper. In a large ovenproof ...

Rack of lamb with parsley. A classic French recipe ... Green beans and asparagus are also perfect side dishes to go alongside ...

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 ...

Brush the fat side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks. Roast the lamb for 25–30 minutes for medium–rare meat. Remove from ...

In many people’s minds, rack of lamb is “a fancy hotel dish, topped with curly vegetables and served tableside by a guy in a tux,” said Andrew Carmellini in his new cookbook, Urban Italian ...

Lightly butter an ovenproof gratin dish and set aside ... in a frying pan over a high heat and fry the racks of lamb for 2 minutes on each side, or until brown. Transfer to a roasting tin ...

Easter is upon us and this year I’m going for a twist on the traditional roast lamb dinner ... the fat side in the pan in order to melt out some of the excess fat. I then cook the rack in ...