Reviewed: Sep. 2, 2012

Very nice; a lovely change for a traditional Sunday roast. I used a grainy mustard and Dijon mix to marry/transition the texture of the pistachio. Also used duck fat instead of vegetable oils.

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Reviewer:

Kelley

Cooking Level: Expert

Home Town: Hazelton, British Columbia, Canada

Living In: Kitimat, British Columbia, Canada

Reviewed: Sep. 9, 2012

This was one of the best dishes I've ever made. I totally forgot the Herbes de Provence mixture before browning. Served with mustard potatoes. Was told this meal was as good as any restaurant meal. Thank you!

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Reviewer:

Karen

Reviewed: Mar. 26, 2013

OMG This is the best. My family could not stop raving about it. Better than a 5 star restaurant.

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Reviewer:

Emeljoy

Reviewed: Jan. 1, 2013

I'd give this 10 stars if I could! Throughout the whole dinner, hubby and I couldn't stop saying how much we loved this! The Herbes de Provence and pistachios totally make the dish! What an amazing combo of flavors. Few ingredients, but packed with flavor. It tastes like it's from a fancy restaurant. The cooking time is spot on. I pulled it out right at 25 mins and it was a perfect medium-rare to medium. Thank you Chef John! You really created a masterpiece which made for a perfect New Year's Day dinner! I can't wait to make this for guests.

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Reviewer:

LilSnoo

Cooking Level: Expert

Home Town: Terrace Bay, Ontario, Canada

Living In: Aurora, Illinois, USA

Reviewed: Feb. 15, 2013

DELICIOUS! I had never made lamb before so watched the video that Chef John made. It was very easy to follow and turned out amazing. Probably the best lamb I have ever had. It practically fell off the bone it was so tender!

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Reviewer:

orangepam

Reviewed: Mar. 25, 2013

Absolutely phenomenal recipe. The rack of lamb came out tender and juicy and perfectly done. I think my boyfriend fell in love with me just a little more when I made this for him the other day. Better than restaurant quality! Would recommend to anyone and everyone!

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1 user found this review helpful