4 Reviews of Rack of Lamb With Chive Crust

From: Marianne in Switzerland

On May 17, 2005

I made this 16/5-05 and hubby was very impressed! Tasted absolutely wonderful! I replaced the butter with margerine, though - for cholesterol reasons. Also, I didn't have mint jelly, so I used very finely chopped peppermint leaves. The sauce was just tangy enough to be a delight, without distracting from the taste of the lamb. Thank you so much for sharing!

From: Scotland0303

On Jul 5, 2006

This was my first rack of lamb that I have cooked and thank you for this recipe. The crust was amazing...the sauce was amazing (I used the sauce on all of my meal, not just the lamb, it was so good! I only changed the way I cooked it in the over e.g., I cooked it on the highest oven setting for 10 minutes and then I turned the oven completely off and let it sit in the oven for an add'l 25 mins. (do not open oven door). It came out perfect.

From: Elkaybee

On Feb 12, 2007

I loved this!!I had to collect the mint and chives from the garden in the rain but it was well worth the effort. Super Easy and the sauce has a nice lemon tang which really complemented the lamb. I didn't have mint jelly but used mint sauce which worked but will try it again with the jelly. Yum.

From: Chef #847760

On Jun 29, 2009

The lamb was excellent and the crust looked and tasted delicious. Next time I will add more chives as the flavour was almost too subtle. We went without the sauce as the lamb did not grace us with even a thimbleful of juice.