Great recipe. We had to cook onger than 18 mins though. Awesome.

Absolutely perfect. Kathryn loved it. 6 mins under the broiler. Then breading for another 20 mins. 120 degrees perfect every time.

This was my first time to cook a Rack of Lamb. I made this for my husband and brother for fathers day. They are still talking about it. My brother gave me a kiss on the cheek and said of all the things I've cooked for him over the years, this was the best. Only change I made was in the bread crumbs. I only had seasoned bread crumbs and no bread to make fresh,so I put the rosemary, garlic and rice krispies in the food processor. Turned out fabulous.

I also used a Costco 8 rib rack and seasoned it with the basics;rosemary thyme,garlic and served it with homemade mint sauce,new nugget potatoes and a beautiful organic salad.I also added 2 cans of Bavaria beer (Holland by design) which made the cooking time seem to be less.The dinner was fit for me and that`s what counted.5 stars and a keeper.

This turned out very good. The rosemary and garlic really goes well with lamb. I cooked mine an extra 10 mins or so for well-done. I cooked one rack per person- so I adjusted the recipe accordingly.

It was very easy and very delicious. Will definitely make again.

We didn't care for the bread crumb coating, it was soggy and we thought it really took away from what could have been a good dish. Won't be making it again, no one even finished their first helping, most of the rack was wasted. I liked the combination of herbs though, and the lamb was juicy. I prepared the recipe just as stated, before anyone assumes I changed it.

We had this for dinner tonight and it was beyond expectations! Absolutely delicious! So tender and juicy and flavourful. What a treat. I found 120 degrees internal temperature was perfect for rare. And I used Panko crumbs. This is definitely a keeper!

Taste was great, and as mentioned by many people the Costco rack of lamb works very well for this. But, after allowing my meat to sit out after refrigeration (for one hour) and following the directions exactly, I still needed to cook the meat a few minutes longer to get it to medium rare. Maybe my chops were larger, or I didn't sear it long enough, but I would recommend a longer cooking time.

I am rating this recipe compared to all other meats I have ever eaten. I have only had lamb once before this. Compared to that lamb and every other meat I have ever had this was probably the most savory cut I've ever tasted. I messed up and used dried rosemary... do not do this, or if you must, dust the rosemary in a coffee grinder or with a mortar and pestle. The cooking time does not allow for whole dry rosemary to soften. Speaking of the cooking time. I had to add about 10-15 more minutes (came out medium well). I also threw a little more dijon into the mix (I love dijon on meats). I am definately going to make this again, probably this month.

This is a great recipe! Used it for my first time preparing lamb. I ended up letting it bake for about 20 to 25 min. Turned out great.. very tender. I used the mint sauce recipe with it. Both were wonderful. I will use this one often!

OMG!!! It's been over four weeks since I gave this recipe a shot and my BF is still raving about it. We live in New York City and dine out alot. According to my guy this was better than in some of the better French places. Thank you so much for the recipe!!! I did make a few tweaks. I cut the rack into individual bones. Used a bit more mastard and not as much bread crumps as the recipe requires.

My husband loooved this recipe. He was raving while eating it AND the next day. He said he would pay lots of money to eat this meal at a restaurant :D. I used shoulder lamb chops instead of rack of lamb and I cut down a little bit on the salt as others suggested. Thank you for this wonderful recipe.

Wow!!! OK so listen up!! I have NEVER cooked Lamb before....ever! I don't even like it....but my partner does and he eats it regularly. I live in Calgary Canada and I bought my Lamb from Costco. I listened to a TON of reviews on here and thought I should at least share what I did! I followed the "not as much salt" issue but followed everything else! I did cook/bake it for a total of 18 minutes and acording to the lamb lovers, it was the BEST they have ever had! It's 'bout time I open up my own little shack hey?? Thanks to whom ever shared this recipe! Chuck

We made this last week and we will be making it again!! I cooked it for the time asked but when I cut it is was a little raw for me, I just put it an a frying pan and browned it on each side for a min and whola! PERFECT. To my hudband, all my cooking is "OK", yet this was GREAT. Don't think I have ever head that from him before!!

This was SO good and so easy! I didn't change a thing and my guest devoured it!

I made this last night for our 12th anniversary dinner and it was a knockout! I did follow some of the reviewers advice and cut the salt in half. And like some other reviews said I had to increase the cooking time by 15 minutes. I wanted medium rare and it took about 30-35 minutes total at 450 degrees. I will DEFINITELY be making this again!

The recipe was good. As many other reviewers had suggested, I only used a quarter of the salt in the recipe and also agreed with another reviewer that 1/2 cup of bread crumbs is a little much. I also felt that the garlic did not really add any flavor. I would either add more garlic or leave it out (it ended up burnt when taken out of the oven). I made this rack of lamb medium and cooked it in the oven at 450* for 5 mins and then turned the heat down to 300* and baked it until the desired temperature (about 9 more mins.) so that the outside would not be overcooked by the time the inside is at the desired temp. that I wanted (which came out to 132*).

Amazing. I would pay top dollar for this at a restaurant. We have this recipe for Christmas dinner every year now. If you love lamb then try this recipe.

AMAZING---my boyfriend wants me to make this EVERYDAY!!! I would add a bit more dijon as it is the secret ingredient!