Reviewed: Jan. 2, 2009

Absolutely the best rack of lamb ever. We served it for New Year's Eve for friends who are very into only the finest cuisine in New York City and we all loved every morsel.

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Deb

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Reviewed: Dec. 31, 2008

Very good. I used panko bread crumbs for that extra crunch. I also added a teaspoon of balsamic vinegar to the Dijon mustard. I served it on a bed of garlic mashed potatoes and grilled asparagus. All surrounded by bit of lamb stock reduction for added flavor. Absolutely WONDERFUL!

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jmillan

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Dec. 25, 2008

This was great! I made it for Christmas dinner. The only thing that was disappointing was when there was no more to eat. Very simple to make, too, which is a huge bonus for me. I forgot the rosemary, and my boyfriend wants me to try it with mint next time. I hate to experiment with lamb - it's not the cheapest meat, but what the hey....I'm going for it.

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Donna

Cooking Level: Beginning

Home Town: Binghamton, New York, USA

Living In: Buffalo, New York, USA

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Reviewed: Dec. 24, 2008

I used half the amount of salt and garlic and omitted the bread crumbs (had none on hand). Baked the lamb in the oven for 30 mins. The center was slightly pinkish. The lamb was tender, juicy and flavorful. My husband loved it.

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NTRAN

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Reviewed: Dec. 23, 2008

Delicious! We used dried rosemary and balsamic infused olive oil. Even my 10 year old loved it.

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WendyWhite

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Reviewed: Dec. 17, 2008

Unbelievable! Our young sons LOVE it and they're tough to please.

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Stephanie

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Reviewed: Dec. 15, 2008

This was really great! Now I am not the biggest fan of Lamb but I chose to make it for a dinner party as it has an elegant presentation... BUT WOW! This was the most delicious lamb I have ever had, AND I made it... SO easy and SO GOOD A definite KEEPER!!

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Laurie

Cooking Level: Expert

Living In: Aliso Viejo, California, USA

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Reviewed: Dec. 15, 2008

followed the recipe exactly turned out great. This was the first time I had made lamb.

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JESSIE2.13

Cooking Level: Expert

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Reviewed: Dec. 10, 2008

I found this recipe excellent. I did cut back the rosemary a bit, but followed the rest of the directions and it was superb. Cooking time was longer than listed but ovens are not all the same.

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LINDA

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Reviewed: Dec. 5, 2008

Simply amazing. I am not a huge fan of lamb, but wanted to make something special for my boyfriend. He loved it and so did I. Very easy and I followed the recipe and some suggestions from others.

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Kasha

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2008

I did not like this at all. I am very upset I spent that much money on a rack of lamb when the taste wasn't there I think the breadcrumbs ruined it!

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Theresa

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

a crowd pleaser

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Miss_Gourmet

Living In: New York, New York, USA

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Reviewed: Nov. 29, 2008

Absolutely the best! I just made this over the holidays and it got rave reviews. I will be making them again. I did half the salt to the crumb mix as suggested, and used a cast iron skillet. I did have to turn down the oven temp b/c the topping was getting black. I used a meat thermometer and cooked until 165 degrees b/c we wanted it cooked. Fantastic! Served with mint jelly on the side for those that wanted it.

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Justme222

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Reviewed: Nov. 26, 2008

I dont have any experience with cooking lamb, and this turned out to be a disaster. I got the frenched rack of lamb from Costco, and followed the recipe. I stuck a meat thermometer into the rack before I stuck it in the oven. It took about 22 mins to reach 135F. I removed from oven at that point, and let it rest for about 10 mins. When I cut the lollipops, it was all raw and bloody, surely not how I wanted it :( I pan-seared the lollipops at this point, to salvage the meat. Its edible, but it didnt turn out the way I would have expected it to.

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Irax

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Reviewed: Nov. 17, 2008

I have not had rack of lamb for 10 years almost and this was just like I remember it to be. Juicy, super tender and outstanding flavor. I did not sear the meat just put into a preheated oven and baked for 30 minutes, came out perfect!

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BlueMunkie

Cooking Level: Intermediate

Living In: Cypress, California, USA

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Reviewed: Oct. 14, 2008

Awesome recipe, easy to make, i subsitute bread crumbs with panko and it worked out very well. Can't wait to make it again.

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ulua_fishing

Cooking Level: Intermediate

Home Town: Lihue, Hawaii, USA

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Reviewed: Sep. 16, 2008

love it. needs to be longer in the oven

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trisha o

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

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Reviewed: Sep. 13, 2008

loved this! 1) very easy 2) very tasty 3) very pretty!!

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KAC2

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 10, 2008

Excellent! Made it the second time yesterday and it tasted great again! My husband could not stop eating it and he doesn't even really like lamb that much :)

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Knopka

Home Town: Lapmezciems, Tukums, Latvia

Living In: Alpharetta, Georgia, USA

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Reviewed: Sep. 1, 2008

Outstanding!!! Tonight I fixed my husband an English, and I used this recipe. He is English so he grew up on this type of food, but this was my first time cooking it for him. I used this recipe and didn't change a thing, and it was outstanding! Thanks a lot for a great recipe.

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