Rosemary-Crusted Rack of Lamb With Balsamic Sauce

I made this as a main entree for easter dinner. I doubled the recipe, but marinated each rack separately. I used a meat thermometer and took it out right at 145 degrees. It took more than 20 minutes, but I had more than one thing in the oven and I think it affected the cooking time. The lamb was a perfect medium rare, and it was wonderfully moist. I would definitely make this again!

I followed the recipe exactly, and was thrilled with the results. The sauce was fantastic. I used no meat thermometer, and took it out in exactly 20 minutes and it was medium rare perfect.

Due to very bad planning, couldn't marinate as long as required. Brushed the lamb with 1tbs dijon ("glue" for the crumbs). Pulsed 1tbs each garlic & rosemary with the fresh breadcrumbs. Used foil to cover the ends of the bones. Twenty minutes gave us medium for the end cuts and medium rare for the interior ribs. Very attractive presentation. Served with roasted celery root, carrot, onion.

Good lamb recipe, not too difficult. I made fresh breadcrumbs which I think helped make the topping a little better. Delicious sauce, you don't even need that much on the lamb itself. I didn't have a meat thermometer but I took it out after 20 minutes like the recipe said and it was perfect.

This was our first time making lamb, and it won't be our last. I loved this dish so much my husband caught me eating with my eyes closed. The balsamic sauce is SO good. Perfect dish for a special occasion.