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    You are in: Home / Recipes / Herbed Rack of Lamb Recipe
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    Herbed Rack of Lamb

    Average Rating:

     28 Total Reviews

    Showing 1-20 of 28

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    • on October 18, 2001

      You're right the rosemary is great with lamb. Made this last night and served the lamb with Dorothy Park's Lemon Potatoes good combo. I cut this recipe in half and it worked with no problem. Adjusted cooking time accordingly. I agree Lamb must be pink. Thanks Eve, Bergy

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    • on April 23, 2002

      I have never tried rack of lamb before but have always wanted to. We made this last night for supper. It was just incredible. The seasoning was perfect in my opinion. My family considers this a winner. Thanks for posting.

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    • on November 19, 2002

      Shared this on another message board, and thought I should post what she said as a review on her behalf... I bought a really nice Oregon rack of lamb, and followed this recipe. It was fantastic, thanks for sharing. I served it with some stuffed tomatoes provançales, and a tasty Pinot Noir. Turned out to be one of my better efforts.

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    • on March 30, 2011

      What a delicious recipe! The cooking time was perfect. I doubled the topping, used half to cover the lamb, added mushroom stalks and grated cheese to the other half, stuffed some mushrooms, and baked the two dishes together in the oven. Stuffed mushrooms take the same amount of time to cook as the lamb, and the two dishes complimented eachother nicely. I also served it with roasted herbed potatoes. Such an easy, delicious meal!

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    • on January 11, 2010

      This was a huge hit with my family. I omitted the rosemary and used a yellow onion, also half the amt of dried parsley but everyone loved it. Will definitely make this again!

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    • on January 09, 2012

      We really liked this.

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    • on January 03, 2012

      This is really, really incredible. I used this recipe as my first at-home lamb experiment, and it turned out absolutely perfectly. I liked it better than anything I've tried at a restaurant. I am definitely using this recipe again. It's my go-to, for sure. Thanks for posting this!

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    • on August 17, 2011

      This recipe was really good Dh was really happy with it as well.

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    • on April 25, 2011

      I'd never made rack of lamb before and this was a HUGE hit. Somehow I missed the step of browning the lamb first, but it still came out lovely, just ended up having to cook it a little longer in the oven. Still incredibly moist and flavorful- this just went onto my 'entertaining' menu. Fabulous!

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    • on October 01, 2010

      Delicisous recipe. I have made it several time with rave reviews. Thank you.

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    • on April 05, 2010

      Excellent. We had never had lamb before and this was very good, flavorful, tender and moist.

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    • on February 21, 2010

    • on January 05, 2010

      Tender, juicy and delicious. This is my favorite lamb dish, even better than lamb chops and lamb roast. I doubled the breadcrumb to 1 cup, used 2 tablespoons of olive oil instead of butter and omitted the rosemary because I ran out, but will use it next time. The cook time was perfect. I did not brown the lamb before coating with bread crumbs. I did cut the top of the meat in between the bones to half way down before cooking and that really helped when serving. THANK YOU.

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    • on December 31, 2009

      Really easy, and really yummy! I had an eight rib rack, but made the crust as written. I pulled the lamb out when the internal temp was 112 degrees, and let it come up a little as I finished the rest of the sides. The lamb was tender, juicy and perfectly medium rare, the crust was crunchy and garlicky (okay, I added a little extra garlic). A perfect dish for a dinner party! Thanks for posting.

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    • on April 11, 2009

      Tender and scrumptious. You could have cut them with a butter knife! What an amazing way to cook lamb. My favorite and one I will make when I want to impress my mother-in-law, because she thinks she makes the best lamb, but she's wrong; I do! :)

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    • on November 27, 2008

      Just a note to be added with your other fabulous reviews.....MAGNIFICENT. My DH has always said he was not a lover of lamb.....your recipe proved him wrong. He raved about it and said I should cook this more often. BRAVO.

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    • on October 02, 2008

      Wonderful lamb! Just the right amounts and combination of ingredients! This is our favorite lamb recipe now that we tried it! Good job Evie!

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    • on March 13, 2008

      This recipe made a wonderful dinner! I followed the directions precisely, except I had to use dried rosemary. Even so, I couldn't have hoped for a better result. I served the chops with fresh squash and parsley potatoes. Thank you!

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    • on January 02, 2008

      Great recipe, my racks turned out perfect...thanks

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    • on December 09, 2007

      I've had a hankering for rack of lamb for a while, and this recipe was perfect. The meat was tender and delicious. My family wants it every week now!

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    Nutritional Facts for Herbed Rack of Lamb

    Serving Size: 1 (51 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 213.3
     
    Calories from Fat 116
    54%
    Total Fat 12.9 g
    19%
    Saturated Fat 7.6 g
    38%
    Cholesterol 30.4 mg
    10%
    Sodium 301.8 mg
    12%
    Total Carbohydrate 20.4 g
    6%
    Dietary Fiber 1.5 g
    6%
    Sugars 1.8 g
    7%
    Protein 4.0 g
    8%

    The following items or measurements are not included:

    racks of lamb

    Detailed Nutrition Values About Nutrition Info

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