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Crusted Fresh Herbed Rack of Lamb with Potato Leek Gratin and Roasted Garlic Sauce Recipe

Crusted Fresh Herbed Rack of Lamb with Potato Leek Gratin and Roasted Garlic Sauce

Recipe courtesy The Plaza, New York

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on January 28, 2010

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    I have never made lamb before and thanks to this recipe I looked like a pro :
    My family LOVED it including the picky 2 and 7 yr olds! (I mixed a little reduction sauce with ketchup for them to dip

    *Modifications I made
    added Herbs de Provence to the herb mixture
    -I didn't use rosemary or chervil / I used dry parsley, sage & Herb de Pro. / Extra Fresh Thyme
    cooked the lamb in oven 20 min's @ 350 and then 15-20 min's 375 - was cooked perfectly- tender as can be!
    Hope you try this recipe (I personally don't fond lamb But this was excellent!!!

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  • on January 01, 2010

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    I made this for our New Years Eve Dinner last night for our guests. The lamb was delicious but took about45 minutes to cook in the 350 degree oven. Since the potatoes only take 30 minutes, we spent time keeping everything else warm while we waited for the lamb to finish cooking. Definitely a great recipe and impresses guests. Just budget for the time factor.

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  • on May 06, 2008

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    The flavor was outstanding and very easy to make. The only issue I had was the time you keep it in the oven. I left my rack in the oven for almost 45 minutes and still two of the racks were rare and not medium. Maybe I should have seared them longer than what I did.
    But anyhow this recipe ROCKS!!!

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  • on April 09, 2007

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    This is the first Easter that my sisters and I were fighting to take home Moms left over lamb.It was tender, tasty and delicious.It had to be cooked alot longer than suggested in the recipe though.It took about 1 1/2 hours to reach the right temp for lamb.

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  • on October 07, 2006

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    Easy to make and delicious. Even my 1 1/2 year old love it.

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  • on March 07, 2006

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    one of the best lamb dishes i have ever eaten.....thanks ling ling

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  • on December 26, 2005

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    This recipe is easy to follow, and a real delight once plated, it was a huge success at my Christmas dinner. Every one absolutely loved it, the fresh herbs and the garlic sauce topper make this a must try if you like lamb. The gratin is a wonderful complement to the meat.

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  • on January 09, 2005

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    i made this for christmas eve dinner, extending the recipe to three racks instead of two. it was a raving hit and i found the recipe very easy to follow and prepare.

    the only reason that i did not give this recipe a 5-star rating was that i found the gratin to be lacking a little something. compared to the lamb and garlic sauce, it just didn't quite meet the bar. however, the lamb and sauce was amazing and met with compliments all around.

    for those of my family who don't like meat on the extremely rare side, i simply took the sliced chops and sauted them quickly in a little bit of the sauce and the result was lovely.

    i highly recommend this recipe to anyone wanting a tasty, innovative recipe for lamb.

    one note: i couldn't get chervil anywhere (tried three stores but the recipe was fine without it. i just added more of all the other listed herbs.

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