Crusted with a carefully selected blend of herbs and spices, then cooked perfectly ... Read on to learn all about how to cook ...

Remove the silver skin and trim excess fat from the lamb rack (you can leave the fat cap ... Smear the lamb with olive oil and generously rub with seasoning. Add a disposable drip pan to the ...

Use the best quality lamb you can find. Chilling the deboned loin in the freezer for 15 minutes will make it easier to handle. Cut loin from rack of lamb; discard bones or reserve for another use.

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. There was a time — a long time ago, mind — when rack of lamb was not especially expensive. It was a ...