America's Test Kitchen From Cook's Illustrated · SEASON 9
Grilled Rack of Lamb Dinner
Episode 21 · 2009-05-23
- Documentary
Episode overview
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
25 minutes
Season 9 episodes
1. Best Blueberry Pie2009-01-03
2. French Classics Reimagined2009-01-10
3. Dinner with a Spanish Accent2009-01-17
4. The Crunchiest Pork Chops Ever2009-01-24
5. Perfecting Pasta Sauces2009-01-31
6. Easy Apple Deserts2009-02-07
7. One Great Thanksgiving2009-02-14
8. Soups of the Day2009-02-21
9. Bringing Home Italian Favorites2009-02-28
10. Everyone's Favorite Cake2009-03-07
11. Resurrecting The Roast Beef Dinner2009-03-14
12. South Of The Border Supper2009-03-21
13. Lunchtime Specials2009-03-28
14. Fish Made Easy2009-04-04
15. A Grand, Sweet Finale2009-04-11
16. Holiday Ham And Biscuits2009-04-18
17. Let's Do Chinese2009-04-25
18. Pork on the Grill2009-05-02
19. Old Fashioned Snack Cakes2009-05-09
20. Backyard Steak and Potatoes2009-05-16
21. Grilled Rack of Lamb Dinner2009-05-23
22. Four-Star Stuffed Chicken Breasts2009-05-30
23. Breadmaking Simplified2009-06-06
24. Weeknight Summer Supper2009-06-13
25. French Country Cooking2009-06-20
26. Puddings—from Simple to Spectacular2009-06-27
