Herb-Marinated Rack of Lamb

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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?

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This recipe was amazing and simple to make. Tasted just like the lamb you get at a steak house.

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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.

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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...

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I had never prepared lamb. My aunt, who loves it, has become mobility-challenged in the past year and is no longer able to dine out. I decided to give it a whirl when I saw some good-looking racks (New Zealand at a warehouse store. I followed the instructions to the "T", using herbs from my back yard. This was a huge hit!! My aunt relished every bite and everyone else at lunch appeared to enjoy it as well. I highly recommend the Rosemary Roasted Potatoes by Ina Garten as a wonderful complementing side AND they require the same oven temp. How convenient!

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This recipe gives me faith in an occasional meat dish after being a confirmed vegetarian for 20 years. This is the first lamb rack i have ever cooked, being so, we invited friends for the festive occasion. Perfect.
Congratulations. I even had a bite.

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Having had lamb in the past and finding the (though subtle gaminess rather unappealing, I've never had the desire to try it again let alone prepare it. Since it was going to be just the two of us for Christmas dinner and my SO likes lamb, I thought I would make our holiday meal extra special for him. Neither he nor I like mint so including this herb in the dish or in a side was out of the question.

I made this recipe exactly as stated and without substitutions or alterations.

Let me tell you, any novice with limited cookling resources can make this rack of lamb with ease. I prepared it in our new RV without a hitch! It smells absolutely heavenly while it sears and roasts, it makes an impressive presentation and the flavor and texture (melts in your mouth are OUTSTANDING - not a hint of gaminess whatsoever! As a result, I've been converted to a lamb lover; however, I must stress here that I didn't use domesticaly raised lamb but fresh (not previously frozen lamb imported from Australia or New Zealand. I do believe this made all the difference in the world as I've been told by more than one lamb "expert" to always use imported lamb whenever possible. Imported lamb is quite affordable when found at warehouse stores such as Costco. It's less than half the price of what domestic lamb sells for in our local grocery stores.

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Let me preface this in saying I am the stupidest chef ever - the absolute antithesis of most visitors to this site. That being said, if you like the true taste lamb, you will like this recipe. It really doesn't do anything to cover the gamey taste of lamb.

It is a very subtle herb flavor - which worked well for me since I love lamb. My wife and kids hated it. 4 stars from me 1 star from my family equals 3 stars.

My wife salvaged the meal by dividing up the rack and sauteing the strips. Basically she blasted the flavor out the of the lamb....

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This was a really nice dish. Simple to prepare and almost "goof-proof". Made some simple gravy to go along with it- shallot,wine and stock with a hint of rosemary- a wonderful Christmas dinner the entire family enjoyed, especially those who thought they didn't like lamb! Thanks!

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Made this recipe for Easter this year and it was excellent. A couple of notes: The rack of lamb I was able to find was New Zealand lamb, so it was much smaller ? 4 full racks (8 bones each were just 3.8 pounds. This meant the searing only took about 5 minutes and we checked the lamb temp after 10 minutes in the oven ? only needed about 5 more minutes to be around the middle range of medium-rare. 1 other time/mess saver ? marinate the racks in zip-lock bags ? then you can just seal all of the mess and throw away.