From: Bergy
On Apr 16, 2006
I love lamb - it is very expensive here in Canada so I am choosey selecting any new recipe before trying it - This one did not let me down. The crumb jacket became a lovely crunchy accent of flavor. The rack was cooked perfectly it was pink not rare and not overdone. Thanks Marie - welcome your recipe to my hall of lamb fame! — Aug 17, 2004, 3 members found this helpful Added comments comments This time I added a bit more parsley as you can see by the uncooked photo Love this recipe Thanks again Marie
From: Hey Jude
On May 21, 2005
I've had this recipe on my 'to-do' list for quite a while and I did it tonight. I have to say, first of all, that this is the first time I've cooked lamb for my husband (who claims he doesn't like it). It turned out wonderful and he ate most of it! I made this pretty much per Marie's instructions but used a stale french bread roll instead of a bread slice. I will make this again for sure. I submitted a pic for this, which shows the meat being medium-rare, which is how my husband and I like it....just roast a bit longer for a darker color. Thanks Marie for another keeper
From: Ackman
On Nov 21, 2009
I wasn't real impressed with breadcrumb topping, but the meat was FABULOUS. Will definately make it again, but with a different topping.
From: Brewster Baxter
On Feb 24, 2006
Fantastic! Thank you for contributing this delicious and simple lamb keeper.
From: doogsteroflove
On May 25, 2009
WOW - what an exceptionally easy recipe for a fabulous meal - WOW. Made this last week for DH - he gave me two thumbs up - I never get two thumbs
Thank you for posting - we will be enjoying this for many, many years.
From: Linda's Busy Kitchen
On Dec 31, 2008
This couldn't be easier to prepare and the results were awesome!!! The roast was so tender and juicy and packed with flavor, and really enjoyed by the family! I made ours perfectly medium-rare to the delight of all who indulged! This is a recipe I will save for company, and plan to make again when the mood strikes!
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