Reviewed: Nov. 21, 2007

Absolutely wonderful! We had it rare to medium rare and used about 1/4 of the amount of salt.

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Reviewed: Nov. 18, 2007

This was my first try at cooking lamb. I was scared since my husband's family raises lamb. Only buy American lamb (there is my plug). I cooked it like someone else suggested. I cooked at 350 degrees for 45 minutes, then 15 minutes at 400 and then an additional 15 minutes at 400 degrees after the ribs were sliced. I would recommend cutting down the last 15 minutes so that they are closer to medium rare. I would try about 7-10 minutes. We all loved them even my 5 year old daughter. Great recipe that I will use always or at least when my pocket book can afford rack of lamb again.

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Stacy Fisher

Cooking Level: Intermediate

Living In: Sonora, Texas, USA

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Reviewed: Nov. 16, 2007

My husband said it was a 5 out of 5 though I think I made a lot of mistakes. The lamb was so lean, I should not have trimmed the fat. I got the wrong cut (shoulder with a few ribs) which was impossible to sear all over. My oven is very, very old so it took a long time to cook.... oh well... it still got a 5 out of 5. PLEASE someone tell me what Frenched means!!

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Pam R-H

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Living In: Karen, Nairobi, Kenya

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Reviewed: Nov. 5, 2007

When I opened the lamb package I found 2 racks of lamb.7-8 bones each. I was worried because there was only 3 of us eating. No worries though,we ate all but 6 ribs that were ate the next day. A very good recipe. I usally make my lamb in a greek style. But this is very good for a different spin. Very tender, a melt in your mouth good. I will make this again.

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Izybela

Cooking Level: Expert

Home Town: Clinton Township, Michigan, USA

Living In: Largo, Florida, USA

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Reviewed: Nov. 2, 2007

This is my very favorite recipe of all time, of any type, from any site or book. It is absolutely incredible! Every special occasion, we have this.

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crimmy

Cooking Level: Expert

Home Town: Port Huron, Michigan, USA

Living In: Detroit, Michigan, USA

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Reviewed: Oct. 22, 2007

My husband and I love lamb chop. He normally just grilled it. I am glad I found this recipe. It taste exactly like what we normally have in our favourite restaurant. My husband will definitely be asking for it soon.

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MaoMao

Cooking Level: Intermediate

Home Town: Hong Kong, Hong Kong Island, Hong Kong

Living In: New York, New York, USA

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Reviewed: Sep. 28, 2007

i served this at a dinner party and it was such a huge success! Served over parmesean potatoes, and so easy and quick!

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killersim

Cooking Level: Intermediate

Home Town: Bozeman, Montana, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 21, 2007

I have to admit, I was a little skeptical regarding how my first attempt at lamb would come out. ..but I have to be honest in saying I was quite impressed with this recipe. I actually modified things a little bit. I had lamb top round instead of a rack or chops but the general principles still worked well and the mustard/herb combination was quite a hit. (So much so a dear friend went as far to say the meal could have been classified as 'gourmet'....and coming from a man who has spent time in the food industry, that was certainly a compliment!) What I did is I salt and peppered the rounds and then pan seared them over a gas flame. I let them rest and after sitting for about 10 minutes coated them with a standard dijon mustard. I then dredged them in the dry mixture (in which I used italian bread crumbs) and put them on a 350 degree grill. They cooked for about 5 minutes per side once on the grill. I think when I make them again I will go for somewhere in the ballpark of 8-9 minutes per side. Obviously lamb isn't supposed to be well done but it was a little more pink than I typically prefer. Even though they were a little more rare than I liked the taste was still wonderful. I certainly highly recommend this recipe. Blessings on your next cooking endeavor!

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Agape

Cooking Level: Intermediate

Home Town: West Plains, Missouri, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 6, 2007

DELICIOUS. Thank you!

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porkjops

Cooking Level: Intermediate

Home Town: Westminster, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Sep. 4, 2007

first time i cooked lamb. my girlfriend loved it, and so did I. The lamb took longer than expected to bake.

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KICKER8O8

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Reviewed: Aug. 21, 2007

Very good recipe. I used kraft shake n bake as my breading since it was what i had. Turned out excellent. I did bake it about 20 min longer only because my preference is more well done. Thanks for the recipe.

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ILUV2COOK25

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

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Reviewed: Aug. 7, 2007

This recipe was great! The only thing I changes was reducing the salt by half, but it still tasted a bit salty for me. Next time I will only use 1/4 of the salt.

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Maeri M.

Cooking Level: Intermediate

Home Town: Pembroke, Ontario, Canada

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Aug. 4, 2007

WOW is all I can say. My husband said he found his new favorite place for rack of lamb....the only thing that I did a litle different, was I added a little horseradish to the bread crumb mix, it just gave it a little extra zip, and eliminated the rosemary.

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svolk

Cooking Level: Intermediate

Home Town: East Tawas, Michigan, USA

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Reviewed: Jul. 29, 2007

This recipe was excellent! I had to cook it a little longer, about 25 min. for medium rare. Next time I will let it sit out for a whole hour to get to room temp. before cooking, as another reviewer suggested.

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ColeenM

Cooking Level: Intermediate

Living In: Cape May, New Jersey, USA

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Reviewed: Jul. 18, 2007

Great recipe!! My husband made the crumb mix and he said it's really easy - and we made them twice now - it always comes really nice!

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Lia O'Hara

Cooking Level: Expert

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Calgary, Alberta, Canada

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Reviewed: Jul. 5, 2007

I've prepared this recipe five times serving between four to ten individuals. It just keeps getting better everytime. Everybody loves it. The only modification I made to the recipe is to increace the garlic.

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bart

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Reviewed: Jun. 28, 2007

This was a delicious and elegant meal with very little prep. I did have to cook the rack longer than stated (and we wanted rare) but otherwise everything was perfect.

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KOCHKA

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Reviewed: Jun. 6, 2007

I have never cooked lamb before, and thought this recipe looked fairly simple. I was amazed that I could cook something that tasted so good! My boyfriend licked the plate clean, and my family are lining up to try it after his reviews!

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tulip

Living In: Perth, Western Australia, Australia

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Reviewed: May 23, 2007

Awesome! It was thoroughly enjoyed.

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Breezy

Cooking Level: Expert

Home Town: Arcadia, California, USA

Living In: San Clemente, California, USA

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Reviewed: May 21, 2007

Awesome! I omitted the rosemary because were not big fans of the herb and it still tasted good. I will also half the salt next time as the other reviewers suggested. The breading was a little too salty for my taste.

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Renay

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Roasted Rack of Lamb

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