The Balsamic Butter Sauce is absolutely delicious!! I sprinkled the asparagus with extra-virgin olive oil, sea salt and fresh-cracked black pepper, tossed to evenly coat, and then sauteed the asparagus in a fry pan over med-high heat until slightly softened. Then I added the Balsamic Butter Sauce and mixed well. This was a huge hit; it even got more attention and praises than the main dish did!!

Reviewed On: Nov. 9, 2009

Followed the recipe as written, except I used dry Italian-flavored breadcrumbs instead of fresh breadcrumbs. I doubled the recipe ingredients because I was cooking 2 racks of lamb. This made WAY too much coating. If you're making 2 racks, use the amounts as given. If you're only making 1 rack, I reccomend cutting the breadcrumb mix ingredient amounts in half. You'll just end up throwing alot of the coating out if you don't. Cooked the lamb in the oven for 16 minutes. Checked the temp, which was 151. Let the lamb rest for 5 minutes. It came out a perfect MED-RARE. Taste was awesome! Good "lamb" taste without being too "lamby" (for lack of a better way of putting it!). Meat was very moist and juicy. Coating was tasty and complemented the taste of the lamb very well. Thumbs up!!

Reviewed On: Apr. 21, 2009