Reviewer:

Reviewed: Dec. 11, 2011

OH MY GOODNESS!! This was the first time I have ever made Rack of lamb...it melted in our mouths. I had two racks of about 8 or 9 bones. I doubled the recipe. It was out-of-this-world good. I served with baby potatoes and broccoli. I will definitely make this again.

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4 users found this review helpful

Reviewer:

Larababe

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Nov. 20, 2011

I didn't follow your recipe precisely, but it still turned out better than lamb I've had in any restaurant in the U.S., England, Greece, or France. Absolutely delicious!

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3 users found this review helpful

Reviewer:

Muddy

Reviewed: Nov. 12, 2011

Excellent! No need to say anything else!

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2 users found this review helpful

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Niquila!!!

Cooking Level: Intermediate

Home Town: Chula Vista, California, USA

Reviewed: Nov. 2, 2011

This was absolutely fantastic! My first time cooking lamb so I was a little scared. I prepared an overnight of red wine, balsamic vinegar, fresh garlich, fresh rosemary and salt and pepper. Then followed the recipe exactly omitting only adding more salt and pepper. So tender and tasty! The whole family loved it!

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Reviewer:

kuma_whiskey

Reviewed: Oct. 30, 2011

absolutely great recipe - so tasty and sooo easy! I didn't use not even halft the amount of salt stated (in fact I pretty much swapped the salt and pepper quantities around) also, I used slightly less rosemary so it wasn't so overpowering. YUM.

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Reviewer:

Ali

Reviewed: Oct. 30, 2011

Best meal we have ever had. Had chops and not a rack. Made it with maroccan cousous and the mint sauce someone suggested. AWESOME!

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3 users found this review helpful

Reviewer:

josievaught

Reviewed: Oct. 27, 2011

If I could give this a 1,000 stars i would! This was great! I did not have to change anything on here which is a first. It came out so good. We talked about it all night how good dinner was and how much we wished we had left overs for tomorrow. Thanks so much! This is a keeper!

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Reviewer:

Tracy765

Home Town: Rockledge, Pennsylvania, USA

Reviewed: Oct. 16, 2011

Great flavor and tenderness. If you use seasoned bread crumbs, leave out some of the salt in the recipe. Also at the end, take the lamb out of the pan to rest so the bottom doesn't reabsorb the oils.

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Reviewer:

likestobake

Cooking Level: Intermediate

Reviewed: Oct. 11, 2011

this is frickin AMAZING! I made it with japanese bread crumbs instead and let me tell you my dad was floored! it was fantastic, if you like lamb this is a killer recipe!

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3 users found this review helpful