The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: May 7, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
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Reviewed: May 7, 2008
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.
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Cooking Level: Beginning

Living In: Scarborough, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: May 7, 2008
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
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: May 4, 2008
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!!
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Cooking Level: Intermediate

Living In: Madera, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Apr. 27, 2008
This was SO good and so easy! I didn't change a thing and my guest devoured it!
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Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA
Living In: Kennesaw, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Apr. 20, 2008
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!
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Spring, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.85 star rating.
Reviewed: Apr. 12, 2008
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*).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Apr. 10, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Apr. 8, 2008
AMAZING---my boyfriend wants me to make this EVERYDAY!!! I would add a bit more dijon as it is the secret ingredient!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Apr. 7, 2008
I made this for my husband for his birthday and he LOVED it. It was the first time I ever made lamb and it was very easy and very good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Apr. 7, 2008
Unending rave reviews, talked about days later - HE says "definately, definately a keeper - THE best rack of lamb ever had!" and HE is quite difficult to please. A note: I ended up having to "hold" this rack about 30 minutes between searing and baking. Afterward, baked for 15 minutes at recommended temp and still rare. Ended up cutting between the bones and broiling at 425 about another 5 minutes. Superb main course.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Apr. 2, 2008
I made this for my husband's birthday & he loved it. Rarely raves about my recipes. I thought I should cut back on the salt, but he didn't. Personally, I would cut back 1/2 of salt. I will definited prepare this again for special occasions. The joke in my house is that if you say you like a dish, you'll never see it again. Hey, there's a lot of recipes out there to try!! Seriously, I will definitely make this one again.
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Cooking Level: Intermediate

Home Town: Wrentham, Massachusetts, USA
Living In: Martha's Vineyard, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Mar. 25, 2008
We wanted a really special dish for Easter dinner, and this was perfect. We used a leg of lamb instead of a rack and followed the baking suggestion on the package: 15 minutes at 450 degrees, then reduce the heat to 350 and bake until a meat thermometer indicates the desired degree of doneness, as indicated in the recipe. Everyone raved at the appearance, the flavor, and the tenderness of the lamb.
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Cooking Level: Expert

Home Town: Dyersburg, Tennessee, USA
Living In: Pensacola, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Mar. 25, 2008
This was absolutely superb! I did have to cook it a little longer, but my oven is gas and not entirely reliable...
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Cooking Level: Intermediate

Home Town: Edgewater, Maryland, USA
Living In: Glen Arm, Maryland, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.85 star rating.
Reviewed: Mar. 25, 2008
I didn't really like this... It might just be that I have never had lamb before and don't like the taste of lamb... but this wasn't very good... no one went back for seconds (in my family, that is VERY rare =)) It took a lot longer to cook than 18 minutes. I had it in for 25 and it was still bleeding!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Mar. 24, 2008
Thank you thank you. You made me the hit of the party. So easy and so wonderful. I used store bought italian breadcrumbs and used natural mustard. It was SOOOO good. Definatly will keep in my secret stash of goodies.
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Cooking Level: Expert

Living In: Stafford, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Mar. 24, 2008
Excellent Roasted Rack of Lamb. My only flaw was not leaving it out long enough before cooking so it cooked a little slower than 12 minutes. Definitely will it make again in the near future.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Mar. 23, 2008
Wow! My husband took one bite and said, "you are now a world class cook." I used a 2 lb rack from Costco. Cut the salt to 1/2 tsp sea salt, and used 1/2 tsp ground pepper, and 1/2 tsp cracked peppercorn mix that has salt in it. 15 min cooking time and it was a perfect medium rare. I served it with a caesar salad and Roasted Garlic Mashed Potatoes submitted by Kathleen Burton (see my review dated 3/3/07). I will definitely make this for company. Very rich and very easy. Makes a nice presentation.
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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: Mar. 23, 2008
This was as good as any rack of lamb I have ever had. I did cut back on the salt and used whole grain bread to make the fresh crumbs. I threw the garlic and rosemary in the food processor while it was running, so that the rosemary would get chopped very fine, adding the bread chunks at the end to make the crumbs. Taking the lamb out of the fridge for awhile before baking makes it cook more evenly and quickly to keep it tender. Lamb is rare at 140 degrees, medium at 160 degrees and well done at 170 degrees.
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Mar. 23, 2008
This recipe was great! Made it for Easter dinner for my boyfriend and I. The cooking time took significantly longer for some reason, but just threw it back in the oven for a little and it was all good! Will make again sometime!
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Kim

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