Herb-Marinated Rack of Lamb

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Absolutely perfect. A huge hit at Easter dinner.

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I was not able to marinate overnight, but I started in the morning and got about 5-6 hours in. I didn't scrape off the herbs afterward so it was a little over-seasoned in the end for my daughter (didn't bother me. I cut the time on pan-sear to about 4 min because I risked blackening it. But DO NOT COOK A MINUTE OVER 20 min in oven. I foil-tented and let sit for 10+ minutes and the end product was a perfect medium rare (perfect for us!, sooo delish and beautiful rack of lamb.

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I made this for a dinner party, following the directions exactly (I have never cooked lamb before and only eat meat if cooking it for others or eating at someone else's home. I pulled it out of the oven after 20 minutes and I thought it was a little overdone. My guests said it was moist, tender and flavorful though, and asked for the recipe. A reviewer commented that New Zealand rack of lamb (what I used is small and they cooked theirs for a shorter amount of time so maybe that was the problem. Based on that, I will try it again.

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Made only one rack and halved all the ingredients except the garlic. Rack came out cooked perfectly at medium / rare. Can't wait to make it again.

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I made this dish last night for a date night at home with the Honey. It was a hit! Super easy and super tasty. I did scape off all the herbs as stated in the recipe to sear the lamb, however I kept them and roasted them in the oven underneath the lamb to give more flavour. The house smelt heavenly and the meat was cooked perfectly. My first time cooking rack of lamb and Honey commented that it was definitely restaurant quality.

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I was expecting this to not have much flavor so I made a sauce using some of the marinade. It was cooked perfectly at 22 minutes and we didn't use the sauce, excellent!

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This is the only recipe I use! Easy directions, comes out nice pink and tender, finger food that all enjoy! Try it, is outstanding. You can scrape off some ot the crust for a lighter taste.

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It was ok. It came out at I would say medium. I would cook it at 20 min next time.

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This was my first try at preparing a rack of lamb and I was initially quite intimidated, especially given how much the meat costs.

It was really easy to follow this recipe and it turned out great. I only marinated it for about 1 hour, didn't scrape off all the marinade and went with 20 minutes baking time. It was very tender and tasted absolutely incredible.

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This was so easy and so yummy. I didn't have time to marinated over night, it really only got about 2 hours. Since I didn't give the full time I omitted the part about scraping off the herbs. I think they tasted great still on.