I'm looking for:
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine

    • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rack Of Lamb Recipe
    Lost? Site Map

    Rack Of Lamb

    Average Rating:

     10 Total Reviews

    Showing 1-10 of 10

    Sort by:

    • on December 22, 2011

      The topping is absolutely amazing. The aroma of it while preparing and cooking in the oven had us salivating. I was nervous about making this dish because I had never cooked lamb before, but it turned about perfect with a beautiful pink center. This is definitely a keeper. I did add an extra slice of bread which helped make it more 'crispy', which we prefer.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on December 04, 2011

      It's great when the hardest part of a recipe is 'frenching' the chops. The topping was 'tops'. I didn't put all of it on the lamb -- I put the rest in the fry pan. Into the oven it went. We served it to the guests who raved over it. Would I change anything -- no. It is ideal as it is written. Thanks for this one. (PS. Sorry to see that Food.com resorts to INTRUSIVE 'pop ups'. So, negative ***** (stars) to them for cluttering our computer with unwelcome advertising.)

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on October 28, 2010

      the flavor was amazing so yummy. the only issue I had was the bread wouldn't stay on the lamb. I think maybe a little more butter. I just eyeballed it. The flavor was yumm and the meat was a beautiful pink color.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on August 15, 2010

      I used panko, onion, and added dijon, parmasean, and lemon juice to the breading. Not bad!

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on November 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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • 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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on December 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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on April 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

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on February 24, 2006

      Fantastic! Thank you for contributing this delicious and simple lamb keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • 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 :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »

    You Might Also Like...

    Asian Marinated Rack of Lamb. Recipe by PaulaG

    Asian Marinated Rack of Lamb

    By PaulaG
    View All Main Dish Recipes

    Advertisement

    Nutritional Facts for Rack Of Lamb

    Serving Size: 1 (61 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 306.9
     
    Calories from Fat 272
    88%
    Total Fat 30.2 g
    46%
    Saturated Fat 15.5 g
    77%
    Cholesterol 61.0 mg
    20%
    Sodium 269.0 mg
    11%
    Total Carbohydrate 8.6 g
    2%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.5 g
    2%
    Protein 1.6 g
    3%

    The following items or measurements are not included:

    racks of lamb

    Detailed Nutrition Values About Nutrition Info

    Advertisement

    Over 400,000 Recipes

    Food.com Network of Sites