Fennel seeds and rosemary perfume every bite of this tenderest of cuts. You can also roast the lamb in a 450° oven (meat side up) until it reaches an internal temperature of 140°, about 25 minutes. Paired with grilled asparagus and long-simmered white beans, it makes an Easter-worthy dinner.
Added a little mint. Delicious!
Read MoreForgot to marinade in advance and it was still great.
Read MoreMade this last night and was just thrilled with the flavor! I have never cooked a rack of lamb before so found this recipe in Sunset Magazine and thought I'd give it a try. I only did one rack and I cut the rosemary to 1/2 because hubby isn't a big rosemary fan. The flavor is just fantastic! I'm heading back to Costco today to get more for Sunday's dinner.
Read MoreMy husband requested rack of lamb for his birthday dinner party. According to the guests and my husband (I'm a vegetarian) - THIS IS THE BEST LAMB EVER! It was very easy. I marinated the racks (I did 4 for a total of 32 ribs) in ziploc bags for about 10 hrs. Then roasted them layered - rib bones on the next rack's meaty end - but it took much longer than the 25 min the recipe said. And the 140 degrees is perfect for a med. rare to med. well range.
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