The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Apr. 1, 2009
Awesome - will make every time. We do not care for dijon, but used it & it was not overwhelming, but a good complement to the lamb. I used a 8-9 bone rack and it took closer to 20 min to cook to 125 degrees in the center. Delicious!
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Cooking Level: Intermediate

Home Town: Escondido, California, USA
Living In: Joseph, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Mar. 30, 2009
WOW. We flipped! Loving lamb, this was just over-the-top for us. We served on Valentine's w/a beefy red wine and mint reduction and we almost couldn't stand the flavor. In a good way. The crust is DIVINE.
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Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA
Living In: Mountain Grove, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Mar. 28, 2009
Fabulous! I'm not normally a big fan of lamb but we tried this recipe and will definitely be using it again. I seared this in a cast iron skillet, then cooked it in the oven in the same skillet. Something about the cast iron really kicks it up a bit. Also, I did soak the lamb in milk for a little bit before cooking. The breading for this was also fantastic - it's a great base for any meat. The second rack that rested a bit longer was much nicer in flavor and texture.
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Cooking Level: Expert

Home Town: North East, Maryland, USA
Living In: Lafayette, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Mar. 27, 2009
I normally don't like lamb but cooked this for hubby's birthday (he loves lamb). It was a huge hit with him and the other folks who came for dinner. I ended up with 2 racks totaling 2 lbs., cooked for 20 minutes and let sit for 10. Came out about medium. Next time I will probably cook for a few more minutes for a little more doneness, but I'm personally not comfortable with such red lamb. Was very tender and had amazing flavor, I will definitely do this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed: Mar. 25, 2009
It was pretty good but next time I will grill outside, which is my preffered cooking method for lamb. the smell was intoxicating and had us drooling before the plates hit the table though!
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Dev
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Cooking Level: Intermediate

Living In: Niceville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Mar. 19, 2009
Juicy, flavoral, and beautiful. These ingredients were meant to go with lamb. I made no changes to this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Mar. 13, 2009
This recipe was AMAZING. the only additional thing that i did was sear the lamb with garlic too.
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Cooking Level: Expert

Home Town: Sherwood Park, Alberta, Canada
Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Mar. 12, 2009
WOW! This was my first time making lamb ribs and it was SO easy and SOOO delicious. I will definitely try it again. It would probably be just as yummy on chicken. Thanks so much!
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Mar. 6, 2009
This was so incredible. The mustard added so much to the taste.
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Suz

Cooking Level: Expert

Home Town: Coventry, Rhode Island, USA
Living In: East Greenwich, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Mar. 5, 2009
WOW !!! Oki , i am so not a meat lover and even i LOVED this dish ! picked a slightly fatty rack from Costco ( as opposed to lean ) , eliminated salt altogether and halved the garlic . I read the reviews and followed "msp"s advice on heating the olive oil with garlic, a splash of balsamic vinegar and a smaller splash of worchester sauce ( i used two drops ) ,italian seasoned breadcrumbs and added a mixture of rosemary , thyme and sage ( I found it in Jewel and is called " fresh poultry bouquet". Set it aside, and used for coating later on. I dont have a roaster yet so made it in a pyrex .. i like well -done, so took me what ? almost 40 mins i guess . At the end, this was PHENOMENAL ! THANK YOU !
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Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Mar. 4, 2009
This was positively, absolutely delicious. My husband proclaimed it "even better than the meal [I] had at Capital Grille", which hasn't stopped talking about for months. I used a frenched rack of lamb that we bought at Sam's Wholesale Club and it really couldn't have turned out more perfect. I will definitely make this again - but invite company over next time!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Feb. 16, 2009
This recipe was easy with no hassles and tasted like it came from a fancy restaurant. I purchased the rack at Costco and it was plenty for two. I let my roast come to room temp for about an hour; roasted it for 12 min and temp was 112 degrees so back in it went for 5-6 more min and it came out a perfect 130 degrees for med rare. This one's a keeper and I'll try in on pork and chicken!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Feb. 15, 2009
My husband and I love lamb but had never had a rack of lamb. I tried this for Valentine's day and my husband could not stop talking about how great it was. If you don't like this you either did something wrong or don't like lamb. For a romantic dinner I started with "Rich and Simple French Onion Soup" and paired the lamb with "Roasted Potatoes with Greens" also from this site. The dinner was so good that we warmed up leftovers for breakfast the next morning. Yum!!! Note: If you take it out when the internal temp is 150F and tent with foil for 5 minutes, it will be done to a perfect medium.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Feb. 14, 2009
Very good! I used an 8 bone rack. The crust really has a nice flavor. I followed the recipe exactly (minus putting the foil over the bones!) & it came out great. Prior to baking I did take the lamb out of the fridge to rest for about an hour. I also reduced some balsamic vinegar in a pan for about 5 or so minutes & drizzled it over the lamb...amazing! But it's still good without it too.
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Photo by Mrs.Pollak06

Cooking Level: Intermediate

Living In: Agoura Hills, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Feb. 14, 2009
I was very impressed with how good this is and how easy it was to make. I made it for an early Valentine's dinner and it was very good. I had to use panko crumbs instead of fresh bread crumbs because it was what I had, but it tasted wonderful and the crumbs were very crispy.
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Cooking Level: Intermediate

Living In: Lehigh Acres, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Feb. 12, 2009
Superb! I reccomend using a thermometer to ensure you don't overcook the lamb. They should reach an internal temp of 145F for med rare.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Feb. 10, 2009
My husband and I loved this dinner. I followed the recipe exactly. It was actually quite simple to make too.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Feb. 8, 2009
My wife love this recipe. I do not like lamp, but I love this recipe.
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Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
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Reviewed: Feb. 1, 2009
This came out absolutely perfect! Even my five year old loved it.
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Photo by laur laur

Cooking Level: Intermediate

Home Town: Miami, Florida, USA
Living In: Buffalo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jan. 17, 2009
Amazing! I would not say it's all that easy, but definitely worth the effort. I mixed some balsamic vinegar with the Dijon mustard and sauteed the garlic before mixing it in. It came out so perfect that I looked like a gourmet chef. Hard to beat this!
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