Reviewed: Apr. 7, 2012

This was fantastic. It looked too easy so I was skeptical, but it was actually amazing. Ras El Hanout was hard to find - but I managed to get some at Cost Plus!

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Reviewer:

JacobJ

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Reviewed: Mar. 21, 2012

I cook with and for my bf and I have never gotten such a rave review as I did with this dish. Thank you LotusX for such a wonderful recipe!

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Reviewer:

Fatima

Reviewed: Feb. 5, 2012

Absolutely outstanding recipe, I suggest buying Ras el hanout unless you want to go all out and make your own. There are ingredients in the store-bought spice which will be very hard to find, so unless you can track them down, save yourself the effort. The glaze is what really sets this recipe off though. Simple and very easy to make, you will impress everyone with this dish.

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2 users found this review helpful

Reviewer:

dalcazar

Home Town: San Luis Obispo, California, USA

Reviewed: Jan. 3, 2012

Delicious and easy recipe. Got the Ras el Hanout from Zamouri on Amazon which was delicious! My only problem was that the sauce was a bit thin...next time (and there will be one) I might add a tiny bit of corn starch to thicken it up. GREAT recipe.

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Reviewer:

mfmfmmfm

Reviewed: Oct. 30, 2011

This was amazingly delicious! The flavor from the ras el hanout rub was absolutely 'top shelf'. We felt like we had just dined in a 5-star restaurant. I made just a mushroom risotto to accompany it, and left-overs were non existent!! Wonderful!

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4 users found this review helpful

Reviewer:

connielee

Cooking Level: Expert

Home Town: Walton, New York, USA

Reviewed: Oct. 15, 2011

The smallest rack I could find had 8 bones and my husband said it wasn't enough! (it was just the 2 of us!!!) As I was doing the wine reduction, I added some carrots and cooked them during that time- turned out quite delicious with almost like a glaze! Served with garlic mashed potatoes... FANTASTIC first experience eating (let alone cooking!) lamb! Will definitely make again! Husband didn't even complain about the "bite" in the spice- the sweeter reduction made a nice compliment to the spice rub! *EDIT* Made similar dish tonight with boneless skinless chicken breast- rubbed with the spice, seared and baked just like this recipe. Added in sliced onion with the wine/honey and it was quite delicious. As much as I LOVE this recipe, the cost of the lamb (not to mention nutritional value overload!!!) makes it unreasonable to have it on a regular basis. Nice to know it works just as well with chicken- and I want to try it with a pork roast!

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Reviewer:

food4fit

Cooking Level: Intermediate

Home Town: Kamloops, British Columbia, Canada

Reviewed: Oct. 12, 2011

My wife and I both loved this, especially the sauce! I didn't measure the ras el hanout, but next time I will use more. I cooked the lamb rack to 135, which only took about 25 minutes, and I would consider the end result medium. Next time I'll take it out when it reaches 130. We'll be having this again soon!

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Reviewer:

bcorring

Cooking Level: Beginning

Home Town: Newcastle, Washington, USA

Reviewed: Jul. 27, 2011

Yum! Yum! This is one of my top 5 meals I have cooked EVER! Fantastic.

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Reviewer:

star

Cooking Level: Intermediate

Reviewed: Feb. 26, 2011

Amazing dish!

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Reviewer:

rvanatta01

Reviewed: Dec. 25, 2010

This was absolutely fantastic. I never add any reviews but decided to add the review for this one as it is such a great recipe but has very few reviews. Minor things I did differently - rubbed the rack of lamb with a bit of olive oil before seasoning and added a bit more honey to the sauce (might not be suited to everyone's taste). I used oil because the seasoning was not sticking on without it. I also added a bit of olive oil in the pan for searing. It was perfect - no left overs.

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8 users found this review helpful