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America's Test Kitchen From Cook's Illustrated
Season 9 · Episode 21
Grilled Rack of Lamb Dinner
0.025mMay 23, 2009
At $20 a pound, rack of lamb had better be good. We show you how to make the most of this prime piece of meat, and reveal a foolproof version of the French casserole Vegetable Gratin. Recipes - Gas-Grilled Rack of Lamb with Garlic and Herbs Summer Vegetable Gratin - Charcoal-Grilled Rack of Lamb with Garlic and Herbs - Summer Vegetable Gratin with Roasted Peppers and Smoked Mozzarella Equipment Center - Broiler-Safe Gratin Dishes
Episodes
- Episode 1Best Blueberry Pie
- Episode 2French Classics Reimagined
- Episode 3Dinner with a Spanish Accent
- Episode 4The Crunchiest Pork Chops Ever
- Episode 5Perfecting Pasta Sauces
- Episode 6Easy Apple Deserts
- Episode 7One Great Thanksgiving
- Episode 8Soups of the Day
- Episode 9Bringing Home Italian Favorites
- Episode 10Everyone's Favorite Cake
- Episode 11Resurrecting The Roast Beef Dinner
- Episode 12South Of The Border Supper
- Episode 13Lunchtime Specials
- Episode 14Fish Made Easy
- Episode 15A Grand, Sweet Finale
- Episode 16Holiday Ham And Biscuits
- Episode 17Let's Do Chinese
- Episode 18Pork on the Grill
- Episode 19Old Fashioned Snack Cakes
- Episode 20Backyard Steak and Potatoes
- Episode 21Grilled Rack of Lamb Dinner
- Episode 22Four-Star Stuffed Chicken Breasts
- Episode 23Breadmaking Simplified
- Episode 24Weeknight Summer Supper
- Episode 25French Country Cooking
- Episode 26Puddings—from Simple to Spectacular