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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Kyle

Cooking Level: Beginning

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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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Cook4mycrew

Cooking Level: Expert

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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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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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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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Reviewed: Mar. 19, 2008

I've been making this recipe for at least 11 YEARS and not once have I ever had anyone complain. I use it on my beef tenderloin too. I have people that would never touch lamb asking when the next time I'll be making it ...give this recipe a try ...you'll be the rave of the town!! ... I use a little bit of Thyme and also crushed rosemary only because the fresh rosemary is sometimes more difficult to eat.

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Gina'sEast

Cooking Level: Expert

Home Town: Hickory Hills, Illinois, USA

Living In: Hinsdale, Illinois, USA

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Reviewed: Mar. 19, 2008

we have never tried lamb before, but always wanted to make it. I'll tell you for our first time we could not have picked a better recipe. It was truly amazing. 5 star all the way.

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johnny b.

Cooking Level: Expert

Living In: Bowmanville, Ontario, Canada

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Reviewed: Mar. 9, 2008

This was delicious!!! We thoroughly enjoyed this recipe. My husband who is Egyptian LOVED it! I would serve this to his middle eastern family and be proud :) The only thing I changed was I used powdered garlic with the breadcrumb mix, but it was wonderful! I highly recommend

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sunshine

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Reviewed: Feb. 22, 2008

i loved this, my bf said this was one of the best things he has had in a long time. i will admit we used italian bread crumbs, and lamb chops not the rack, but i am def keeping this to make again for him.

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SSSERICA

Cooking Level: Beginning

Home Town: Columbus, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 21, 2008

I was terrified of attempting a roast lamb for my partners brithday, btu this recipe was EASY. He was blown away (as was I that it turned it out so well) would recommend for even the most kitchen phobic person. Thank you for this one, its a keeper :-)

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Angel

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Reviewed: Feb. 20, 2008

My husband is Greek, so he grew up eating lamb all the time. I had never cooked it before and decided to try this recipe. My mother-in-law must have been so green with envy when my husband told her it was absolutely the best lamb he had ever had!

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athenaLV

Cooking Level: Expert

Home Town: Longmont, Colorado, USA

Living In: Henderson, Nevada, USA

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Reviewed: Feb. 20, 2008

I wish a could give it 10 stars!! AMAZING!! I made this for Valentine's dinner and my boyfriend LOVED IT! Definitely a keeper! Thank you for sharing Jennine!

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Tahoegirl

Cooking Level: Intermediate

Living In: South Lake Tahoe, California, USA

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Reviewed: Feb. 20, 2008

I have made this rack of lamb several times now for different people and they all loved it. I recommend this recipe to lamb lovers. Enjoy as I certainly do.

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Cheryl

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Reviewed: Feb. 18, 2008

I made this for Valentine's Day dinner, and it was a big hit! It was so easy, and the results were delicious! Like some of the other reviews warned, the bread crumb mixture makes way too much. Next time I will cut it in half. I had let the rack of lamb sit on the counter for about 45 minutes or so while I was preparing side dishes, etc. It cooked much quicker than other reviews said, and it was an even cook. All in all, it was in the oven for 20 minutes and came out cooked perfectly (Medium). I will be making this again!!

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Bumpkinlrl

Cooking Level: Expert

Living In: Fairfax, Virginia, USA

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Reviewed: Feb. 15, 2008

This recipe was delicious!! I made it for Valentine's Day dinner with my boyfriend and he and I both devoured it. We are both beginner cooks but this recipe was very straightforward. The only problem we came across was it took us a lot longer to cook the rack. Maybe because our lamb rack was big? We eventually just cut the rack apart between the bones into individual pieces and popped them back in the oven for 5 to 10 minutes on 350 or so. They came out medium - medium-well and very tender! We will definitely be making this dish again! YUM.

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Lynne

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Reviewed: Feb. 15, 2008

I wanted something nice to make for Valentine's day, so I tried this recipe out... I'm not even a big fan of lamb... but my fiancee and I both loved this! There weren't any leftovers... it was a great recipe to follow, the only thing was that after being in the oven for 15 minutes, the lamb was VERY rare... so it took more like 20 minutes, but I served it with home made mashed potatoes and asparagus.

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Jenny5252

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Reviewed: Feb. 15, 2008

Oh, my this dish is great! I tired it for the first time for valentines day dinner and my boyfriend loved it!

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vivianht

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Reviewed: Feb. 15, 2008

This is an awesome recipe, and quite simple to prepare! I love to try roasted rack of lamb wherever I go; mostly at some of the finer establishments..... this turned out better than any I've ever had. Keys to this.. nice fresh, good quality rack of lamb. Don't skimp on any of the ingredients; use the best. Cast iron works best for this.. smoking hot. Last, use a instant read meat thermometer to test preferred doneness. You will be rewarded with fine restaurant quality cuisine. You will amaze your guests with your culinary skills.... My Sweetheart was on Valentines Day!!

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BJHALL

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Cross Lanes, West Virginia, USA

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Reviewed: Feb. 14, 2008

Made it exactly as the recipe instructed - awesome! I think half of it was that rack of lamb is just delicious in the first place. The other half was a the rub. So good!

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Hal

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Reviewed: Feb. 10, 2008

This is the easiest and best Rack of Lamb I ever prepared. I serve it as my signature dish for company. It is so simple to prepare and quick and yet it tastes like it took hours to prepare. The recipe is perfect just the way it is.

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DONNYK

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Reviewed: Feb. 2, 2008

This was absolutely incredible! I followed the recipe exactly except I didn't have fresh rosemary so I used 1 Tbs of dried crushed rosemary. The fresh herbs would make it even more wonderful I'm sure. My rack of lamb was small (only cooking for two) so there was a lot of herb-crumb mixture which I generously packed all over it. It took a bit longer to cook than I expected but when it was done we were in heaven. Will definitely make again and again! Served with herb roasted red potatoes and green beans seasoned with garlic, mushrooms and a bit of basalmic vinegar. To die for!

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