Roasted Rack of Lamb
I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.
I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.
Restaurant quality!! I made a few small additions as I picked up a few things from reviews and other recipes: In a fry pan, I heated up about 2 tbsn of olive oil, threw in the minced garlic and some finely chopped shallots, added a splash of balsamic vinegar, and a smaller splash of worcestershire sauce. I added italian seasoned breadcrumbs (left out the salt) and put chopped rosemary & thyme at the end. Stirred it up a bit, and set it aside. Turned out SO GOOD!Read More
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.Read More
Restaurant quality!! I made a few small additions as I picked up a few things from reviews and other recipes: In a fry pan, I heated up about 2 tbsn of olive oil, threw in the minced garlic and some finely chopped shallots, added a splash of balsamic vinegar, and a smaller splash of worcestershire sauce. I added italian seasoned breadcrumbs (left out the salt) and put chopped rosemary & thyme at the end. Stirred it up a bit, and set it aside. Turned out SO GOOD!
Can I give eleventeen stars? My tweaks: I didn't use any salt (easier to add to taste than to take away). I seared the lamb in olive oil and garlic. I ALWAYS have the jarred chopped garlic on hand, so I added garlic to the dijon mustard and then diluted the dijon mustard with some of the juice from the garlic. I mixed the bread crumbs with fresh ground pepper, garlic powder, onion powder and rosemary; In the oven at 350 for 45 minutes, then 400 for 15 minutes, then cut the rack into individual ribs for another 15 minutes. Cooking it slower makes it more tender and juicy. This has gotten the most raves out of anything I've made!
Fabulous recipe! It's very simple to put together and the results were excellent even though we used dried rosemary and granulated garlic. My husband has eaten a lot of lamb and he raved that this was the best he's ever had! For a 1.40 lb, 7-rib rack, searing + 17 minutes in the oven produced a medium-RARE roast (some deeper glossy red in the center). I strongly recommend a digital instant-read thermometer when making this recipe Also, if not working with an oven-proof skillet, have your roaster pre-heated in the oven for immediate transfer.
I've been making this recipe for at least 11 YEARS and not once have I ever had anyone complain. I use it on my beef tenderloin too. I have people that would never touch lamb asking when the next time I'll be making it ...give this recipe a try ...you'll be the rave of the town!! ... I use a little bit of Thyme and also crushed rosemary only because the fresh rosemary is sometimes more difficult to eat.
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.
My mother in-law and my husband both thought that they were eating at one of the finest resteraunts! The lamb took a little longer than I had anticipated and is a little bit messy, but well worth any of the trouble!!! So delicious ....!!
I made this last night according to my revised instructions below and it was divine. The ingredients for this recipe are great but the cooking time and temp is off. Lamb is expensive and it's always tough to gauge how long and for what temp when all is listed is a "a rack of 7-8 ribs". For example an 8 rib rack can range in weight from .75 pound to 2.5 lbs and cooking 2.5 lbs for 12 minutes is nuts! Also, New Zealand lamb is much smaller than Colorado lamb. Colorado lamb can be cooked longer since it's larger and it doesn't taste as gamey. So, here is a better method. 1) Use a 400 degree oven when your lamb is over 1 pound. 2) Don't sear the lamb. S & P it and oil it and put it in a 400 degree oven for 15 minutes and then remove it and add the mustard and bread crumb mixture. 3) Put it back in the oven for 30 min (45 minutes for a 2 pound) and you will have a lovely medium rare rack of lamb with a nice crust. Let it rest etc...
I think this is a great recipe. Like others I found that it took a little longer for me to cook - 30 minutes for medium lamb. I also used less salt and would use less garlic next time. Will definitely cook this again. A 7-bone rack of lamb would not be enough for 4 servings at my place - Sydney Australia.
My wife and I prepared this recipe with "Rack of Pork Loin", centre cut. We replaced the fresh rosemary with 1 tsp of dried rosemary and were delighted with the results. cooking time was longer than the stated time but ended up absolutely delicious..... Jerry and Rosa
Absolutely awesome. Everything was perfect, including the timing (12 mins. for rare). Served with "Greek Style Potatoes" from this site, some really good olives, and my own asparagus recipe (with tomatoes and garlic, which I'll be posting tonight). Incredibly romantic dinner for two, with leftovers for lunches to remember it with!
I've made this recipe at least 20 times and it always gets great reviews. I learned a simpler wasy to make this is to cut the rack into individual chops, cover each with mustard and then with breadcrumb mixture and then saute in a frying pan on med-high heat 3-4 min on each side. Fast and scrumptious! use panko breadcrumbs.
This recipe is so flavorful and delicious. We skipped the searing on the stove, seasoned with a little salt and pepper, spread the mustard and a little olive oil on the meat, then put the breadcrumb mixture on and roasted the rack at 425 degrees until medium rare, about 35 minutes. Absolutely wonderful!
Delish! If you don't have fresh breadcrumbs you can use Panko (seasoned or not). Also, I use Kosher salt for this and don't find 1 teaspoon too much. If you use regular salt you probably should cut it in half. This is a classic recipe that lends itself to summertime grilling. Just grill prior to the mustard step & finish in the oven or else finish on the grill but move to a low heat section of the grill as to not burn the breadcrumbs (placing on foil helps too). The grill will give it another layer of flavor (especially over hickory or mesquite over coals). In fall/winter I serve it with roasted butternut squash & Yukon gold potatoes. In spring/summer, throw some asparagus or zucchini on the grill along side the meat. Wonderfully impressive company dish & your family will think you're a genius!
I would really give this 10 stars if I could. It has been years since I have had lamb and was uncertain how much I would still like it and turns out I still LOVE it! This recipe is very simple to follow but the taste is just out of this world. I was hesitant about the salt because of reading others reviews but I cut back a bit anyways on the lamb itself before searing it. I added extra pepper and garlic and used dried rosemary and all turned out perfect. I cooked it to 130 and then covered it for 5 minutes and came out rare/medium rare. Do not be worried about the mustard if you arent a big fan, you can barely taste the mustard. I will definately be making this again and again!
I cooked this recipe yesterday..... almost exactly as written - I used Panko crumbs. It was easy to prep., cook, and serve. And it tasted absolutely wonderful. I will certainly cook this dish again and not change a thing when I do.
Lamb is my favorite food and this recipe is good because it is cooked in the oven - not outdoors on a grille (which was actually great during winter) - and it stays moist. I left out the bread crumbs and dijon mustard. Those are items I like but I am a lamb purest, it really didn't need these additional flavors. Just some mint jelly. I coated it in olive oil and sprinkled a little garlic, rosemary, salt, and pepper on the rack. I tried wrapped the bones in tin foil one time and another time I did not - the results were the same. I broiled each side of the rack for several minutes. I like my meat medium well and 12-15 minutes accomplished that at 450. Meat from Costco.
ROASTING TIP: Make sure you determine how fatty/lean your lamb is before you set the temperature. I made the mistake of roasting a fatty lamb at 450 and it came out rather tough on the inside due to the high heat. For fattier cuts, try roasting for longer at 325-350 degrees. Mistakes aside, this recipe was fantastic. Used whole grain dijon which added some really nice texture along with italian breadcrumbs. I skipped out on the rosemary and it was still fantastic. The bf loved it. Will be making again at a different temperature next time.
OMG...I have cooked many lamb recipes but this one is out of the ballpark. My husband said it was the best meal he had in a long time and no restaurant that he had ever been to had lamb that good. He talked about it for two days. I do agree that cutting back on the salt is something to consider but if you don't you won't be disappointed.
This was the first time I have ever cooked or eaten lamb, and it was wonderful! I wanted to try something different and nice for dinner. I was not happy about the price of a rack of lamb, and I almost got 2 racks, but decided against it. One rack was enough for the three of us. Very delicious!
This is the first time I have ever cooked lamb. I ate it once before at an overpriced restaurant and wasn't impressed.. (I realize now what I tried was severely well done).. I cooked my rack of lamb 12 minutes and got a beautiful medium rare. This lamb was so delicious and tender! Crust tasted great! Only thing I changed was the rosemary.. I only had dried (used little a less than a tbsp). This recipe definitely only serves 2 unless you are serving a bunch of sides.. I served with a rice dish and pita bread. Great recipe!!
I have never reviewed anything, but I just had to review this. Absolutely phenomenal!! I just made this for my boyfriend for our new years eve dinner and he said it was hands down the best meal he ever had. He said it was fine restaurant quality. The only thing I changed was the amount of salt (I just used a little to season the meat - just a pinch or so) and I used panko bread crumbs. This was sooooo delicious! We had it with garlic mashed potatoes and asparagus. I will be making this again for sure!
I am planning on making this over the weekend. iIhave 10-12 people coming. Is it possible to cook three in a regular size oven or will it throw off the cooking time off? Any ideas would be appreciated as I am a bit of a novice!!!
*drool*... Good recipe, used a grill pan with metal handle + oven.
This is a fantastic recipe. I've eaten rack of lamb many times at restaurants, but this is my first time making at home. I bought a small rack of lamb at Costco, followed this recipe to the letter, and it measures up to any I've ever eaten at a restaurant. There is one thing that bothers me about this recipe, and that is although it mentions checking the temperature with a meat thermometer, it gives you no idea what the temperature should be. If I'm not mistaken, most racks are served "medium," and I had to go to another source to find out what the temperature should be. For any of you who may not know, cooking to 130 degrees F will give you a beautiful rack of lamb cooked perfectly to medium. This certainly is a splurge nutritionally and one that I wouldn't do often, but it was a treat and absolutely delicious. Wonderful recipe JENNINE1980.
This was my first try at Rack of Lamb and it was not only easy, but very delicious. I did not have a meat thermometer and cooked it for 20 minutes. Next time I would cook it for about 25 minutes as it was a little to rare for my taste but still very very good.
I spent too much time worrying, and when I did make it, it was easy but only feeds 2 not 4. Only changes I made were less garlic and salt. Had a lot of crumbs left over. Thanks to recipe buzz and Swiss Phil's blog help with photos: http://allrecipes.com/Cook/11602733/BlogEntry.aspx?postid=194854
This is an awesome recipe for rack of lamb, super easy and fast. I use my dutch oven so that I only dirty one dish. Restaurant quality!
This came out wonderful. Although I took it out at 125 degrees thinking the resting period would bring it up to 130 to 135 degrees. Definately operator error, so leave it in to your desired temp. This recipe is great, wouldn't change a thing
The best lamb I've ever had. My husband loved it as well.
Man do I love a good lamb recipe. My wife and I cooked this on the very rare side and it was amazing. This was a little different than another recipe that we tried and we used a stone ground mustard this time. So good.
If there were 6 stars to check I would do so. My husband was doubtful and I was skeptical, but this is the best recipe ever for rack of lamb! Thanks for sharing.
Absolutely delicious. I typically like to marinate food for awhile to ensure the meat is tasty. Did not have to do it with this recipe at all. Tasted GREAT fresh out of the oven and was STILL delicious after reheating. Instead of using fresh bread crumbs, I used one of those ready made Italian breadcrumbs. It was GREAT. Highly recommended!!!!
All I can say is Oh MY G-D! Best lamb ever. I did cook it a little longer than the recipe said but I had an American rack of lamb which is larger than the New Zealand variety. If you make this for company, you will blow their minds.
awesome for us rack of lamb beginners. it really was simple and putting the foil on the bone ends was a great tip!
This lamb dish deserves its 5-star rating - I used honey mustard since I didn't have dijon, and it was incredible. It's on the menu for Easter this year. Loved it!
This is a very simple recipe for any cooking level. I don't cook a lot of lamb so I figured I would try a simple recipe. I changed it a little bit to suit my pallet. OUTSTANDING. Use this recipe as a base and change it to make one of your own!
My hubby and I both loved this recipe. The only thing I would do next time (and there WILL be a next time)is reduce the salt-perhaps not season the rack itself with salt...Thanks for the recipe!
This recipe was wonderful and easy to make! The lamb was perfect!
Delicious!! added Moroccan moztard and it was amazing! delicious sauce my husband called it!
Very delicious. Would not change a thing.
Good recipe. Simple. Quick. However, for me cook time in the oven was 35 minutes for medium. I doubled the fresh rosemary which worked out well. Recommended!
We made the rack of lamb for Easter dinner. It took a little longer to cook (about 35 minutes)... But it was a great success!!! Even my mother-in-law loved it! Thank you, thank you!!!
I have been making a modified version of this for years. Slather the rack in minced garlic the night before and place in a zip lock bag and place in the fridge. Just prior to cooking coat the rack with the Dijon mustard and roll the rack in the bread crumbs. I've never cooked mine in the oven, always on the grill on a medium high heat. They are awesome!! I am a salt lover, but, omit the salt, pepper and rosemary. Nothing else is needed and they are simple to make.
Delish!!! Have to do it again soon.
This recipe was the bomb! Made it for Christmas dinner and it was a feast. Do not change the recipe one bit. I even used the bread crumbs, minced garlic, and rosemary mixture on some chicken thighs for those people who do not like lamb - and it tastes delicious. I highly recommend this for any special occasion.
My wife and I made this for our family's Valentine's Day dinner. Our oldest (12) is a huge fan of lamb and our youngest (9) can be counted on to always eat lamb chops as well. We followed the recipe almost to the letter. The only departures we made were using dried rosemary and garlic. This was a huge hit! My wife commented that she has had lamb in a lot of places/countries and tasted numerous preparations but this was by far the best she has ever had. We bought the lamb at Sam's Club and there were a total of 17 pieces when carved. Sadly, a huge argument broke out over who would get piece #17...ultimately, my wife shamed the 12 year old into giving it up. Highly recommended!!!
This dish is incredible as is. We did not cover the bones before roasting, and they were still presentable. Simple recipe, excellent results. We will make this often.
I have never cooked lamb before and was very nervous to try. This recipe was so simple! It was the best lamb I've ever had, by far! My husband and I picked this for our Valentines dinner and I am so happy we did! Will cook again for sure!!!
Hands down, the best I ever ate, either at home or at any restaurant. Watch the temperature.
Simple. Easy. Just plain delicious. BTW, I used Panko for a great crunch.
Very good. Tasted like it was coked at a 5 star restaurant. I added a little more garlic to the recipe just because I like garlic. I added some garlic while searing the lamb. Lot's of fun to cook. I made it for our Valentines Day dinner. My wife smiled loved it.
THE SALT WAS OVERWHELMING! I say it like that since I forgot having read other people's comments and put in almost the entire amount of salt the recipe calls for... way too much. YET, the recipe is easy, incredibly delicious and simply spot on. I used Costco lamb, and it turned out so tender and fine it's amazing, what you can do with such few and simple ingredients, and in no time! This goes in my special recipe book (minus salt).
Got rave reviews even from the "I-don't-really-care-for-lamb" crowd at the dinner table. Cooked it for 20 minutes, followed all else to the letter, came out perfect!
This was fantastic,we love lamb! We fixed up and then couldn't cook it till the next day it was amazing. The flavours were so good when you leave it over night.
A definite make again!
This is the second time I've made this recipe. It wasn't bad the first time around, but it was by far better the second time around. Any time I can get my kids to eat lamb, I know it rocks!! This recipe is definitely a keeper in the stable.
This is THE BEST recipe I have ever used for lamb. The mixture of bread crumbs, oil, garlic etc creates a layer of flavor so rich and complimentary to the lamb that I could hardly believe it. Great recipe, made as is, no changes.
Made this tonight. I had two small 8-rib racks I bought at Sam's Club. I used a bit more garlic, half of the salt (as recommended by other reviewers) and a bit more olive oil. It was still enough for both racks. My husband (who is a big eater) and I could only eat 1 rack. Cooked it 12 minutes and let it rest for 5. It was simply amazing. Served with baked potato and steamed asparagus. Absolutely loved this. Amazing.
I made this for Easter last year and everyone loved it. No leftovers. I plan on using it for now on.
Delish! Definitely cut back on the salt because it was way too salty. Otherwise, a terrific recipe. Will make it again, and again, and again....
This one is easy to make and it turned out great! The only thing to be careful with is the amount of salt use.
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.
Was great!! Bought a slab at the local WM for around $5. Seared the lamb, and while I was doing that, I had some charcoal heating up in the grill. Grilled until meat thermometer said around 150. Lamb shared the grill with some asparagus seasoned with salt +pepper. Also made the pumpkin cheesecake II recipe. Was delicious! Will probably use the breading for other things as well (steaks, chicken, pork). Only downside was the quality of the meat from WM. I'd buy at a meat market if possible, and will definitely recommend this to others.
This was my first try at cooking lamb. I was scared since my husband's family raises lamb. Only buy American lamb (there is my plug). I cooked it like someone else suggested. I cooked at 350 degrees for 45 minutes, then 15 minutes at 400 and then an additional 15 minutes at 400 degrees after the ribs were sliced. I would recommend cutting down the last 15 minutes so that they are closer to medium rare. I would try about 7-10 minutes. We all loved them even my 5 year old daughter. Great recipe that I will use always or at least when my pocket book can afford rack of lamb again.
Perfect! I skipped the garlic and used crushed garlic focaccia croutons in place of the bread crumbs.
I made this recipe for Easter. It was so easy and It was absolutely beautiful. All of the OOHs and AAHs made me feel like a real chef. But the confirmation came when my father asked me to make it for Mother's Day. I have always used allrecipes.com for new recipes. AWESOME! is all I can say. THANKS!!! And try this recipes.
Un peu trop sale. Il faudrait couper le sel, mais autrement, recette delicieuse!
Best I ever had! (followed to a t)
Made this for Valentine's Day/husband's birthday dinner and it was a big hit! I adjusted it like "msp" suggested by sauteing the garlic and some shallots in olive oil then adding the rosemary, thyme and the bread crumbs. I also used very little salt. I baked the lamb for 12 minutes and then an additional 2-3 minutes and it turned out a beautiful medium rare. Only suggestion by my husband was to finish it off under the broiler for a few minutes to crisp up the bread crumb "crust" and eliminate the additional 2-3 minutes of baking.
Bring lamb to room temp before working with it. Perfect recipe.
Followed instructions exactly, LOVED IT! thanks for sharing!
I used a panko and bread crumb mixture for a more satisfying crunch. This is extremely good and you need not be a fan of lamb or dijon to apprecaite it.
This was as good as any rack of lamb I have ever had. I did cut back on the salt and used whole grain bread to make the fresh crumbs. I threw the garlic and rosemary in the food processor while it was running, so that the rosemary would get chopped very fine, adding the bread chunks at the end to make the crumbs. Taking the lamb out of the fridge for awhile before baking makes it cook more evenly and quickly to keep it tender. Lamb is rare at 140 degrees, medium at 160 degrees and well done at 170 degrees.
Very good. I used panko bread crumbs for that extra crunch. I also added a teaspoon of balsamic vinegar to the Dijon mustard. I served it on a bed of garlic mashed potatoes and grilled asparagus. All surrounded by bit of lamb stock reduction for added flavor. Absolutely WONDERFUL!
This was my first time cooking lamb and it came out good. I thought it was a tad on the bland side. I think I will use more Dijon mustard next time and a bit more seasoning in the bread crumb mixture. Overall a good recipe.
My husband absolutely loves rack of lamb, and this recipe is a definite keeper. One of our favorite meals.
Outstanding!!! Tonight I fixed my husband an English, and I used this recipe. He is English so he grew up on this type of food, but this was my first time cooking it for him. I used this recipe and didn't change a thing, and it was outstanding! Thanks a lot for a great recipe.
made this for my husband. he said it was amazing!! (first time i prepare a rack of lamb)
Absolutely delicious! Love the simplicity yet tastisiness of this recipe!! Even I can cook this successfully I definitely don't know my way around the kitchen!
Excellent!!! This was my first try at cooking Lamb. My husband and I loved it and will make this again. I did use less salt and cooked it for 30 min. Left everything else the same.
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!!!
This was finger licking good. Because I didn't let the rack of lamb sit at room temperature, I left it in the over for about 7 additional minutes. It came out perfectly tender with a little bit of pink meat left in the center.
I made this recipe and loved every last bite of it. Just fabulous. If I had to alter it it would be to used less salt and if needed add it at the table. Otherwise it was just delish and I will make this all the time when we get a craving for lamb. Good enough for a dinner party!!!!!
I loved this recipe and so did my boyfriend!!! I followed the directions to the tee, and it came out perfect. Next time I will leave in the oven about another 7 minutes. I like mine more well done.
I needed a recipe that would assist me in cooking my 2 racks of lamb, which I've never made. I was a little apprehensive, because it isn't the cheapest meat to experiment with! I was also looking for something that would incorporate rosemary and garlic. Neither my husband or I care for mustard so I left it out, and I used panko instead of bread crumbs. I didn't measure the garlic or rosemary, I just added till it "felt right". I mainly used this recipe for the technique, and Sweet Jumpin' Jehosaphat on a Pogo Stick, did I ever get what I was looking for!! I especially appreciated the footnotes and the instruction to cover the end of the bones with foil. The result was a perfectly medium-rare rack of lamb that my husband and I both felt was better than any restaurant's rack of lamb we'd ever eaten!
This recipe is easy to follow and it turned out great. I would use a little bit less salt than the recipe calls for, but other than that, its a guest pleaser!
This is an excellent recipe that makes lamb easy for beginners and still gives you a very pretty and delicious dish! Do not skip the searing...very important and keep a close eye so not to overcook. Lamb can go from just right to overcooked in a very short time.
Fabulous. Best lamb I've ever served.
I love to cook, somehow, I never made a rack of lamb. Always opted for lamb chops or lamb steak. It was time to give it go. I used this recipe. Made a slight adjustment, only because my husband and I are low carb eaters. I simply subbed the 1/2 cup of bread cups to 1/4 c of Almond meal. Figured the Almond meal was more finely ground, so I used less. Kept everything else the same, except the pre-seasoning salt and pepper, Did not measure just liberally seasoned. It was fantastic!!!! Loved it, and it was low carb to boot! Thank you so much! I am adding this to one of our often made meals. Thanks Jennine!!!! :)) P.S. Bought the Frenched 8 bone Rack of lamb at Trader Joe's.
Prepared for Thanksgiving dinner! Was the hit of the night! I didn't measure ingredients just eyeballed & taste.....incredible! Leftovers tonight!
delicious coating. can cut the salt. expect more then 20min (maybe 40min) cook time for medium well (slightly pink center)
So good. So easy. Great presentation to the guests too. Hot , the chicks will love this. Thank you Jennie1980 because this is now my goto meal to impress a girl.
The flavor was good, but I halved the rosemary and garlic, and even then it was a bit over-powering. I halved the salt based on others' recommendations, as well. I cooked it twice as long as indicated before it got to the correct temperature. It was moist and tender and had a good flavor, but just a bit too much flavor. Thank you for sharing it. I have always wanted to try to make lamb.
Really really really good. I cooked a small rack for 30 mins at 350 and it turnied out perfectly. I also used oats rather than bread crumbs and it was perfect. Thanks for the recipe!
Was very good. A little too much salt though
This was a great recipe. My store did not have rack of lamb so I got a butterflied lamb leg I reduced the heat to 350 and cooked it for 45 mins and it was perfect. This was only because for the thicker cut of meat it needs to cook slower. Still came out delicious. I did reduce salt to only on the rub none in the breading.