You're planning a nice dinner for a crowd, and you've settled on a showstopping rack ... wine to serve alongside your lamb ...

This sauce will keep for a few weeks in a clean jar in your fridge and is lovely with grilled meats or fish. When the rack of lamb has had enough time to marinate, heat a heavy-based frying pan ...

Add all the asparagus with a little splash of wine. Keep stirring and ... Set aside while you cook the lamb. To make the rosemary and anchovy sauce, put the rosemary leaves, anchovies and olive ...

Meanwhile, cover the lamb with foil and leave to rest for 5 minutes before carving the racks into individual cutlets. Put the roasting tin on the hob, add the wine or port and bring to the boil.

Beloved for its succulently tender meat and reliably rich flavor, lamb offers a plethora of cuts that cater to a variety of cooking methods, and is suitable for any occasion. From the juicy shoulder ...

Two racks make enough for each person to have two lamb chops for this recipe. Cut between each bone individually for single chops, or cut into double-rib portions. This recipe calls for fairly ...

A perfect red snapper in a simple but elegant red wine and butter sauce. A delicious combination of wine and fish! Fish tastes better in wine and butter, doesn't it? Pan fry it in a tsp of olive oil ...

shares his recipe for seared lamb loin with a sauce of fresh currants and red wine ... Pair it with a Southern Rhône red or a California Syrah. Wine Spectator shares a recipe that dresses up rack of ...

Cook the loaf on high for two hours and 10 minutes, then cool it on a wire rack ... Bolognese sauce, brown 16oz (450g) beef ...

Morrisons' new meat cuts, party-friendly nibbles and free-from options aim to lure consumers ahead of the big Christmas shop ...