OMGosh... I love Lamb. This is my favorite. It is better than what you have to pay $30.00 or more at a good restaurant. I go to Sam's Club and get the two pack. (Watch out because some have only one rack, and the rack is much bigger.) I pay $16-$21 for two racks. (one for now and one for later !!) My wife don't eat Lamb, so Yum to Me. This size rack cooks PERFECTLY for me in 14 minutes. This gives a perfect med rare to medium doneness. Do not overcook, but I do not like to poke a hole in my meat either, as the juices will definitely run out. Just trust the timer and change accordingly next time. (My time includes EXACTLY 1 1/2 to 2 minutes of browning on each of three sides using high heat in a cast iron (lodge) skillet.) It rests around 2-3 minutes after browning prior to applying crust and dijon mustard. DO LET IT REST !! Worth the short wait to keep juices in the meat. Try this simple mint sauce. 1/3 c. white wine vinegar, 1/4 c. sugar, and 1/4 c. fresh chopped mint. Bring to boil. set pan on ice cubes to make sauce cool before using. (FAB !!) You will be hooked on this Lamb !! I want some more right NOW...

Reviewed On: Apr. 24, 2011

Freakin Yum!

Reviewed On: Apr. 3, 2011

Fabulous Meatloaf. I added a green bell pepper. I formed the meatloaf and then I added quartered potatoes, baby carrots, celery and a whole head of garlic cloves diced around the meatloaf in a 11x14 casserole dish. YUM!!!

Reviewed On: Sep. 15, 2010