Reviewed: Feb. 1, 2008

Amazing recipe.

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antarde

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Reviewed: Jan. 25, 2008

My mother-in-law is Greek and this is how she taught me to make lamb for Hubby! Hadn't made it in a long time, didn't read the recipe right and breaded the lamb before I seared it - it burned a little but didn't taste burned! Wonderful either way!

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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Jan. 21, 2008

This was my first time making Lamb and it turn out great. Everyone loved it. I did cook a little longer than the recipe called for. Served with Hollandaise sauce.

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ELLEC126

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2008

Amazing recipe! Since trying this, I won't cook rack of lamb any other way. Especially good if you are new to lamb. I only lightly brush the mustard on which winds up about 1/2 of the mustard at most and I use a less crumb mixture, but I strongly urge lamb fans to try!

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Divabetic

Cooking Level: Expert

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Reviewed: Jan. 9, 2008

Like others, I cut the salt but added another twist. Making fresh breadcrumbs is a pain, and the store-bought crumbs are tasteless. Since breadcrumbs add no nutritional value, I substituted for cornmeal, and it was a real hit, and healthy too. Make sure to use fine or medium cornmeal, not too coarse or it will be too crunchy.

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Steff

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Reviewed: Dec. 31, 2007

I made this for my family,they LOVED it!!! even my picky daughter. This recipe will make you look like a 5 star chef. I did cook 5min longer orig time too rare for me.

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JOHN

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Dec. 30, 2007

This gets better every time I make it. Lamb lovers in our house can't get enough of this recipe. Excellent, easy, with great results

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chibiharuka

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Reviewed: Dec. 29, 2007

My husband loved it. I have a brand new oven and I definetly had to add 20 minutes onto the cooking time. Also,make sure you do not overcoat with breadcrumbs. Too many breadcrumbs made it a little soggy. Overall, great dish!!!

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jess

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Reviewed: Dec. 28, 2007

Made this per the recipe, and it was delicious.

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Fewt

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2007

This was amazing! My husband and I made it for our Christmas dinner and it was wonderful. The only note that I have is to listen to the other reviews and extend the cooking time.

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Jnabors23

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Reviewed: Dec. 26, 2007

Wonderful recipe! I did this for our Christmas dinner and hubby's words was raving "melts in your mouth". I intended to follow this recipe and keeping in mind with tips from other reviews. But were over excited and had put on the herb mustard all over before searing it in a pan. It all turned out well and hubby didn't stop complimenting it. Oh, I added some baby potatoes mixed with butter and rosemary on the side of the rack of lamb while in the oven as a side dish too.

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renerene

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2007

This is delicous and so easy--I felt like a master chef after preparing this meal. I did have to add on 5 minutes for medium-rare for a 1lb rack. This will become a more common dish now that I know how to prepare it with such a simple recipe. Thanks!

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MLKATIE

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Reviewed: Dec. 25, 2007

Christmas Dinner smash hit! Mom stopped by to see what was up and got a real treat. All the kids ate it up as well. Didn't really change anything except the usual eye-balling the amount of ingredients. Cooked to 140, good medium rare. We ate about 4 ribs/adult, 2 for the young kids.

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theoyers

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Reviewed: Dec. 22, 2007

This was great but needed longer cooking time than specified - mine needed about 20 minutes for medium rare, and my oven is pretty hot. I guess it depends on the weight of the meat. Also I forgot the dijon mustard in the rush of preparing the lamb in the middle of the dinner party, would have been even better with that.

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MBUTTLER

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Bellevue, Washington, USA

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Reviewed: Dec. 12, 2007

This was my first attempt cooking lamb, and it turned out delicious. Because we like our lamb a little more well done, after 1/2 hr at 400 degrees, we sliced the rack into individual chops and then cooked it for another 15-20 minutes. Yummy!

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cookingdoc

Cooking Level: Beginning

Home Town: Scituate, Rhode Island, USA

Living In: King City, California, USA

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Reviewed: Dec. 10, 2007

Delicious! Made the recipe exactly according to the recipe and everyone loved it. Thanks very much for sharing it.

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Susan

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Reviewed: Dec. 1, 2007

This was so easy and very good. I did decrease the salt by 1/2 as others suggested. But overall it came out perfectly. My husband loved it! Thank you!

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JB

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Reviewed: Nov. 26, 2007

This was absolutley fantastic. I broke from tradition and made this for Thanksgiving dinner. I cooked three racks for 5 people and I had 1/2 a rack left over. I only did one thing different, I made my own bread crumbs because store bought are too fine. I served them with twice baked potatoes from Taste of Home and Garlic Buttered Green Beans from Allrecipes. Yum, Yum

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