This recipe was really good as it stands and the Rack of Lamb was easy for anyone to cook. Mine was rare at about 13 minutes in the oven at 450 as prescribed at 135 degrees. I ended up making a currant sauce from another recipe on Allrecipes and they went together great. I think for next time I would use less breadcrumbs, maybe just a little bit like less than 1/4 cup, the crust was tasty but I would go with less as it was too breadcrumy, and I would also consider searing AFTER putting on the breadcrumb mixture as opposed to before to cook the breadcrumbs a bit. I really liked the breadcrumb / rosemary mixture and would consider using it for home fries or breakfast potatoes as well.
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This recipe was really good as it stands and the Rack of Lamb was easy for anyone to cook. ...