By mielhollinger on June 15, 2001
Photo by Laura Lu
Photo by Laura Lu
"For this recipe, you (or your butcher) must first "french" the racks Trim off 2 inches of fat and membrane between the ribs to expose the tips of the bones, then cut through the backbone between the ribs to make carving easier. Fresh spring vegetables, such as asparagus, baby carrots and new potatoes, make a delicious accompaniment. Adapted from Williams-Sonoma Seasonal Celebration "
Serving Size: 1 (64 g)
Servings Per Recipe: 6
"This is one of the BEST racks of lamb I have ever eaten! (of course your lamb probably matters too), but this was soo good! And so easy to make! I followed all the directions except for the final cooking. I roasted it on indirect heat on my Weber kettle outside to 123 degrees internal temp. It continues to cook after you take it off. It went all the way to 135, but a nice medium rare. Rarer than Bergy's pic.. But it was so golden brown on the outside.. sooo perfect! I ate it with Wild Rice Almandine and Cream of Asparagus with Crab soup. I will try to post a photo if I can. Yes, roast the garlic! its a MUST for the wonderful sweeeeet garlic rendering that you get! Thanks so much Miel! Great recipe!"
"Made this tonight, with just one rack for the two of us, so decreased the ingredients accordingly. It was wonderful! Next time, I think I would like to add just a touch of honey to the mixture of garlic and mustard...Thanks for the recipe!"
"This is an absolutely fabulous recipe. I think one of the secrets is taking the time to roast the garlic before applying it to the racks. I only cooked one rack and cut the recipe accordingly.. Adding the bread crumbs near the end gives a wonderful crust that adheres nicely to the lamb & the touch of butter gives an extra boost of flavor to the crumbs. The only thing I did differently was I added 1/2 tsp (for 1 rack) of oregano Wonderful recipe - Thanks Elizabeth - How could this recipe have gone so long without being discovered? Added comments Oct 2006 I made this tasty recipe for our Thanksgiving dinner and it was truly enjoyed - "
"Oh my goodness, after going and looking through quite a few recipes I decided on this one, it was my first time preparing lamb and I wanted it to a great experience, both in the kitchen and at the dinner table....let me tell you, me and my roommate loved loved loved this recipe. I followed all the instructions to a T and I can't wait to make it again. The combination of roasted garlic, lemon juice and mustard seeds with the crunchyness of the bread crumbs made for a wonderful taste bud experience. I have to agree with a previous review that the roasted garlic was the key. I am most definitely making this again and again and again :) thanks for sharing!"
"I liked this, but it could have been better. Even tho' I cooked it to the recommended temp, it was still way too rare (I like it medium rare). The crust was nice. I added rosemary."
"absolutely yummy. this is a must try recepe, easy to follow and very impressive when you have guests for dinner"