Herb-Marinated Rack of Lamb
Show: Sara's SecretsEpisode: Chefs Cook at Home: Robert and Maria
Rate This RecipeRead users' reviews (24)
- Recipe categories: Meat, Lamb,
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- ratings & reviews(24)
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Total Reviews: 24
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By Island Bella
on April 26, 2012
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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.
By Lettie55
Mine Hill, NJ
on April 08, 2012
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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!
By visaman99_5856598
Columbia, SC
on January 04, 2012
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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.
By keith_kreicker_...
WPB, FL
on December 05, 2011
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It was ok. It came out at I would say medium. I would cook it at 20 min next time.
By ekvwagner
on November 19, 2011
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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.
By patricguzm_10996214
huntington beac...
on November 05, 2011
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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.
By bloughfamily_95...
Northville, MI
on January 02, 2011
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I liked the combination of seasonings, which is great for the crust (outside of the lamb. My family felt that taste of the lamb was bland inside once sliced. This is the challenge with a roast like this. Does this need a sauce or au jus to finish?
By aes11377
on December 24, 2010
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This recipe was amazing and simple to make. Tasted just like the lamb you get at a steak house.
By jpeasley_12541279
Hesperia, 62
on January 10, 2010
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This recipe was done for a birthday dinner and it was by far, the best lamb I have ever had. The rosemary and other herbs were perfect. The chops were tender and so flavorful. Highly recommended.
By Joyce Sullivan
Ft Lauderdale FL
on January 06, 2010
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This is a great recipe for new cooks because it just seems so"advanced" when in actuality its simple.Great one to impress with..I do however have a couple of comments to other reviewers..The person who commented on watching the bread crumbs,,,What breadcrumbs? Did I miss something, also, the woman/man who said they left out the mint,,again, what mint? Although mint is often suggested in lamb recipes, I did not see it in this one..I know my eyes are getting bad, but ???? Mint or no mint, breadcrumbs or no breadcrumbs, make this dish...