Reviewed: Nov. 3, 2009

Excellent...bread crumbs didn't stick to the mustard very well.

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Reviewed: Nov. 1, 2009

Rack of lamb may seem intimidating but this recipe is delicious and very manageable. My husband and kids both love this one. Worth trying.

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SLMRYAN

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Reviewed: Oct. 26, 2009

This was so easy and amazingly delicious. I wish I had made more. My whole family devoured it, even my 2 year old who doesn't like to eat meat. Only change I made was I had to cook it about 20 minutes longer to get the meat medium which is how I prefer my red meat. Definately will make again.

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XANTHEY

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Reviewed: Oct. 26, 2009

DELISH!! I am a beginner cook and this was so easy to make and yet it looked like I prepared it like a chef!!

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gabryelle

Cooking Level: Beginning

Living In: Marina Del Rey, California, USA

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Reviewed: Oct. 15, 2009

Incredibly delicious! I read the reviews and anticipated it taking longer than stated, but after my third test with the meat thermometer I simply cut them apart and finished them up in a skillet.

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JOYCE LITOFF

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 14, 2009

Wonderful and easy! I made this as a special birthday treat for my husband. I was a little intimidated to try "rack of lamb" but was delighted with the results. I would cut the salt used in the breading in half. I served it with roasted potatoes. My husband said, "This is the best meal you've ever made me!"

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RebeccaMazz

Cooking Level: Intermediate

Home Town: Metuchen, New Jersey, USA

Living In: Colonia, New Jersey, USA

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Reviewed: Oct. 11, 2009

Simply delicious. What more is there to say?

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CLIFFORD BOREN

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Reviewed: Oct. 10, 2009

Definitely delicious and surprisingly easy!!!

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KIKU333

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Reviewed: Sep. 27, 2009

Delicious! I bought a CostCo rack for $12.99 (1.3 lbs) and, in my house at 8,600 ft above sea level, it took 23 minutes to reach "medium" well. FYI for you fellow Coloradoans.

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Mark Metzer

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Reviewed: Sep. 2, 2009

This recipe was great and very easy! The topping would be good on other types of meat. I also used panko breadcrumbs.

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Tennis Chef

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Reviewed: Aug. 21, 2009

I've made this recipe at least 20 times and it always gets great reviews. I learned a simpler wasy to make this is to cut the rack into individual chops, cover each with mustard and then with breadcrumb mixture and then saute in a frying pan on med-high heat 3-4 min on each side. Fast and scrumptious! use panko breadcrumbs.

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yekaterina81

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Reviewed: Aug. 20, 2009

I just made this dish last night and it was PERFECT! My oven temperatures are a little high so it didn't take as long but otherwise I followed the recipe and it turned out fantastic. Made it for my girlfriend and I and she said it was exactly what she imagined lamb should taste like.

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maddenba

Cooking Level: Intermediate

Home Town: Arlington Heights, Illinois, USA

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Reviewed: Aug. 19, 2009

I made this a while back--but I forgot to give it a review...it was DELISH!! Loved it. And a great dish for guests...it's so pretty and tastes great!

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reetukdeleon

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Reviewed: Aug. 19, 2009

Tasty and easy, looks gorgeous, except cooking time took longer than stated in the recipe. Maybe due to the fact that I didnt start with room temperature meat as I forgot to take it out of the fridge earlier.

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cookinmama

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Reviewed: Aug. 16, 2009

Yum! I used this recipe with a cooking class I did and everyone loved it! I had several come back and tell me that they tried it at home and it was a great success! Thanks for posting!

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chefkimmarie

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Reviewed: Aug. 6, 2009

My family loved this but instead of putting it in the over, I cooked it on the pan, just like how I would cook a steak except add the salt&pepper ahead of time so it gives the meat times to absorb it. Definitely will be making this again.

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Teefunny

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Reviewed: Jul. 30, 2009

We loved this. Use a thermometer to make sure that you get the desired level of doneness as everyone's oven is a little different. No sense in wasting an expensive cut of meat! Next time that I make this I will cut the salt in half. Other than that, it's perfect!

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