The rating is for the general recipe but there are IMPORTANT NOTES FOR BEGINNERS. The recipe was delicious, but if, like me, this is the first time cooking lamb, I wanted to mention some things that I had to research after this recipe went wrong, and should be noted. Firstly, I asked my butcher for a rack of lamb to be "frenched" - after researching what this meant. That was great, but after cooking, and trying to serve, I now realize I should have asked for them to REMOVE THE CHINE BONE. It's not mentioned here, but if you don't ask the butcher to do this, you end up with a mess, like me, since even my Wustof chef's knife couldn't cut through that bone that connects each chop. Finally, the time was off. I was planning to serve roast potatoes and asparagus with the lamb. It ended up taking 20 minutes longer than this recipe said...maybe my over was off a bit, but over doubling the cooking time for medium rare? don't think so... Anyway, after 30 minutes, I had lovely medium rare lamb, and the crust was delicious...but with burned/overcooked asparagus and potatoes. I will try this recipe again as less of a novice next time, and re-comment.
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The rating is for the general recipe but there are IMPORTANT NOTES FOR BEGINNERS. The...