In a small bowl, stir together butter, bread crumbs, Parmigiano-Reggiano, onion, and rosemary ... and thyme. Sear the lamb, one rack at a time, for 1 minute per side or until golden brown ...

Transfer to a roasting tin, add the rosemary and roast for 8 minutes. Cover the lamb with kitchen foil and leave to rest for 10 minutes. Serve with the potato dauphinoise.

A simple rosemary and Dijon ... fat cap on an unfrenched rack of lamb has a lot of delicious fat that will render off, which ...

Slice the rack of lamb into 4 chops. Spoon some of the potato, lettuce, and tomatoes onto each of 2 dinner plates. Add a portion of lamb to each plate and spoon some sauce over the lamb.

throw the peas into the lamb cooking juices. Once everything is cooked remove them from the oven. The meat should be falling off the bone and the potatoes crisp and golden brown. There is no need ...

Cover and reserve.For the lamb chops Put the oil, rosemary and crushed garlic into a large ... add the lemon peel and butter and crush the peas with a potato masher, taste and season.