Rack of lamb is a very small cut and for feeding six people, you need two racks. Make sure that the bones are 'frenched'; that is, all the meat and fat has been scraped away from the bones for a pretty presentation. The combination of lemon, garlic, mint, and walnuts in the glaze highlights the rich flavor of the lamb beautifully.
The appetizer can be made several days ahead of time. You can make the cake the day before your party. The carrots can be prepared several hours ahead of time, and the rack of lamb will cook just before dinner.
Make sure you shop and clean on two different days; get your family to pitch in too. Plan your cooking schedule so you have half an hour or so to relax before your guests arrive. Light the tree, have a fire crackling in the fireplace, and welcome your guests to your cozy house with a fabulous meal.
Rack of Lamb Dinner
- Mini Bacon Pinwheels
You can make these appetizers days ahead of time; freeze them, then bake them right out of the freezer just before your guests arrive. As a bonus, they'll make your house smell wonderful! - Lemony Garlic Rack of Lamb
This elegant rack of lamb recipe will serve 6-8 people fairly generously. If you've never tried rack of lamb before, don't be scared - it's very easy to cook. Make sure that your rack is firm, well-marbled, with the bones well-trimmed. - Crockpot Glazed Carrots
These delicious carrots cook to perfection in your slow cooker. The honey glaze accentuates the sweetness of the vegetable, and complements the sweet and tangy lamb. - Garlic Bread
This bread echoes some of the flavors of the lamb, for a meal that flows beautifully. I love these crispy, buttery, savory toasted slices of french bread. - Honey Lime Fruit Salad
You can make this super-easy salad hours ahead of time; just cover it well and store it in the fridge. Use lemon instead of lime if you like. - White Chocolate Maple Mousse Cake
This cake is a showstopper! You can make it the day before your dinner party; just let it stand for 20 minutes out of the fridge before serving.
