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Chile Crusted Rack of Lamb Recipe

Chile Crusted Rack of Lamb

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Average Rating:

Total Reviews: 24

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  • on February 26, 2011

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    There's no better recipe for rack of lamb that this one. I'd give it a ten star if I could. And the amazing thing is that it's quick and easy, and it looks gourmet and beautiful. I've made it as called for in the recipe, and have made it also by eliminating the chili powder and substituting garlic and rosemary in place of it, everything else being the same. The mint sauce is outstanding, a nice departure from plain old mint jelly, but the recipe didn't call for the fresh mint that Marcella used on her show. Don't forget to add it. This recipe worked up quickly. It would have cost a fortune in a nice restaurant! Thank you! Best ever.

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  • on February 26, 2011

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    This is a fabulous recipe. I watched the show a couple weeks ago and made it that night for company! They loved it! I made it exactly like the recipe except for the mint jelly sauce. I substituted jalapeno jelly. This recipe is very impressive and delicious!

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  • on February 23, 2011

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    Amazing. A new favorite for dinner entertaining. I now also use the bread crumbs for my chicken breast breading. dip chicken in mayo then crust with the same...very good!! I found the meat thermometer guaranteed tender juicy perfectly cooked rack of lamb.

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  • on February 05, 2011

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    Yummy! Thank you Marcela! I have always been fearful of screwing up rack of lamb, but after watching her make it on TV today, I decided to go buy a rack and make it for dinner tonight! My boyfriend took a bite and gave me the stuffed mouth, thumbs up! We halved the recipe just for tonights dinner and served it alongside a beautiful basmati rice, black bean salad from Sunset Magazine. I am planning on making the soup next. Wonderful dinner!

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  • on February 05, 2011

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    I can't believe what I'm reading.....People, get a life! Who cares where and what the different cultures it comes from,,,,,, who has time to ***** about wether or not the food is representing the name of the show or not? Taste the damn recipe and post if it's good or not....period!

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  • on September 18, 2010

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    Many people across the country do not have access to authentic Mexican ingredients, so the recipes are geared to what is widely available. This recipe is wonderful and can be found in Marcella's book, Fresh Mexico, using whole ancho chiles rather than powdered and jalapeno jelly instead of mint.

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  • on September 18, 2010

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    Made exactly as printed on FoodTV web page. End result...delicious! The coating on the lamb ... what an enjoyable surprise! Because of the taste and surprise...we have since roasted a pork loin with same chile crust. Again...delicious. Although both the lamb and the pork were delicious, the pork with some type of chile is more common. The use of the chile ingredients on lamb...a terrific surprise! This recipe is a keeper!

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  • on March 13, 2010

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    QUE PASO CON EL SHOW DE LOS SABADOS..A LAS 9;30AM
    LO NECESITAMOS,,UN SALUDO.LUCEROMAZ.

    WE LOVE THIS SHOW.. IM FROM SINALOA MEXICO,IM ENJOY THE SHOW,
    WHAT HAPPEND!!!

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  • on February 28, 2010

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    Larry, Mint and mustard are used often in REAL mexican foods. I am from the state of Michoacan in Mexico and have been cooking mexican food for a long time. This show is one that I have noticed has actual mexican food and represents our culture in a better way than any other. Keep up the good work Marcella!

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  • on February 24, 2010

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    Some folks to need learn more about Mexican food before they can critize these recipes. Though I agree that some recipes are not "traditional", we have to keep in mind that all cuisines keep evolving by borrowing from other cultures. And this happens in ALL countries.
    Marcela, felicidades en tu gran programa. que sigas orgullesiedo nuestra cultura.

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