8 Reviews

AMAZING!!!! I whipped this up during the week for my young family and it was absolutely delicious TOOLBELTDIVA!! At first I thought it looked a bit labour intensive but it was actually very easy. I served this with a sweet potato mash and salad. I will definitely make this again but for guests next time. Cheers mate!

0 people found this helpful. Was it helpful to you? [Yes] [No]
LeanneF October 08, 2010

As this is the 3rd time I have made Rack of Lamb this way so I thought it was about time I reviewed it. Yum, yum, yummy is less than articulate but represents the sounds around the dinner table :) I made as directed except I seared the racks first and reduced the cooking time to get the lamb med. rare. I expect to savour it every bit as much as I did the previous two times. Thanks for sharing this one Toolie!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
K9 Owned February 14, 2010

This was very good. I did increase the breadcrumb herb mixture so I had enough to cover. I also added minced fresh garlic. I put the racks in the oven for ten minutes at about 450 and then took them out and patted on the bread crumb mixture. I lowered the temp to 400 then. Cooked it about another 25 minutes and let it rest for 15 tented in aluminum foil. I didn't like the sauce until it was quite reduced. I think I should have used a better wine as well. I would do it again. I think I followed more of Ina Garten's cooking directions from her Paris book. I did like the mustard in this one though. So.... I messed with it a bit but got a great meal out of it!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Jopalis February 05, 2010

Wonderful!!!! We truly injoyed this recipe. Followed it to the T. Thanks.

0 people found this helpful. Was it helpful to you? [Yes] [No]
bet0625 October 25, 2009

We loved the flavor the herbs gave the lamb. I cooked my lamb for 40 minutes and it was done to medium. Next time I will cook for te 35 minutes. I like my lamb more on the rare side. I used a Cabernet Sauvignon for the sauce. We did not care much for the sauce. Keep in mind that we are not big fans of red wine. Next time I make it I will make a mint gravy instead of the sauce.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Roger/OH October 01, 2008

WE LOVED THIS SAUCE! Will make again&again,thanks.

0 people found this helpful. Was it helpful to you? [Yes] [No]
lin1 February 19, 2007

This is excellent and easy to make.The sauce and garlic confit goes so well. I have made it several times for guests and they all loved it. Valerie

0 people found this helpful. Was it helpful to you? [Yes] [No]
vmichel November 05, 2006

Oh my gosh - I can't believe I forgot to post this review. I'm so sorry. This is fabulous. A truly extraordinary dish. The crmbly coating on the lamb is seasoned perfectly, its earthiness balances with the sweetness and richness of the sauce beautifully. This dish has wow appeal that we always look for when serving guests . Thanks for another keeper!

0 people found this helpful. Was it helpful to you? [Yes] [No]
conniecooks November 03, 2006
Rack of Lamb Provencale With Garlic Confit