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Black Jack Lamb Rack Recipe

Black Jack Lamb Rack

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on March 31, 2013

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    Fabulous! I have broiled this, grilled this, and this Easter I am roasting, then broiling. There is absolutely nothing not to love about it, if you can read and follow directions! Kudos to Sandra Lee!

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  • on May 23, 2009

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    What a surprise have used the sauce on pork chop and plan on keeping extra around for other BBQ s.

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  • on July 15, 2008

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    For the love of God... How did this nice woman get a cooking show? This is a very expensive cut of meat and then to kill it all over again with this was truly a culinary flop. Sorry, but I won't be Sandra lee'ing anymore.

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  • on September 08, 2007

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    A must have in your files.

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  • on June 15, 2007

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    WHEN I SMELLED THE BURBON IN THE SAUCE I THOUGHT I WOULD NOT LIKE IT, BUT WAS VERY GOOD. I TOOK SOME TO WORK FOR MY CO-WORKERS AND NOW THEY WANT ME TO COOK EVERY DAY. THANKS FOR A GREAT RECIPE.

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  • on June 01, 2007

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    and did not taste right with the lamb.

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  • on February 05, 2007

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    Absolutely loved the recipe!! The lamb rack turned out fantastic. And the grilled asparagus was delicious.

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  • on February 02, 2007

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    The sauce was horrible! It was so strong you couldn't taste the lamb.

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  • on December 05, 2006

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    Against my better judgement, I gave this a try. My husband is still mad at me for wasting a very pricy cut of imported Scottish Lamb, not to mention his Jack Daniels!
    I've never understood why people want to mask the flavor of the meat they choose to cook...a little marinade is one thing, but this is way too much. If you think lamb is too funky, all the gunk in the world won't help...just go with another type of meat. We have Real Lamb as a very special treat occasionally and it isn't necessary to cover its delicate flavor with all this stuff.

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  • on December 04, 2006

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    Horrendously salty.

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