Rack of Lamb with Garlic Rosemary Potatoes
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
848 kcal
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Course
Main Course
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Cuisine
American
Rack of Lamb with Garlic Rosemary Potatoes
Description
This recipe starts with lamb racks seasoned simply with salt and pepper, allowing them to come to room temperature before searing to develop a browned crust. A marinade of Dijon mustard, fresh garlic, olive oil, and chopped rosemary adds bright and pungent herbal notes. The lamb is cooked in a hot pan, then finished in a high-temperature oven to desired doneness.
Small whole red or gold potatoes are parboiled until tender, then gently smashed to flatten slightly and drizzled with extra virgin olive oil and fresh rosemary. They roast alongside the lamb or separately until golden and crisp at the edges but soft inside, absorbing the olive oil and herbs.
This dish is suitable for elegant meals or special occasions, serving roughly one-third rack of lamb per person. The herb-garlic potatoes complement the lamb’s robust flavor, creating a balanced plate.
Practical guidance includes tips for trimming the lamb if needed and advice on freezing leftovers. The recipe also suggests grilling techniques as an alternative cooking method for the lamb. Marinating and parboiling components can be done ahead to save time on the day of cooking.
Ingredients
- 2 lamb rack about 1 1/2 pounds each
- salt
- black pepper
- 2 Tablespoons olive oil , for searing meat
- 2 pounds potato small whole; red or gold
- 2 Tablespoons parsley for garnish, fresh chopped
- extra virgin olive oil , for potatoes
Marinade:
- 2 tablespoons Dijon mustard
- 1 clove garlic , cloves peeled
- ¼ cup extra virgin olive oil (50g)
- 3 Tablespoons rosemary divided, fresh, chopped
Instructions
- Prep Lamb: Remove the lamb racks from the fridge and season them all over with kosher salt and freshly cracked black pepper. Allow the meat to come to room temperature, about 30 minutes to 1 hour.
- Prep Potatoes: Meanwhile, add potatoes to a large pot of cold, salted water. Cook over medium heat until tender, about 15-20 minutes. Drain potatoes and place on a large baking sheet*.
- Lamb Marinade: Add Dijon mustard, garlic cloves, ¼ cup olive oil, and 2 tablespoons rosemary leaves to a food processor and process until finely chopped and combined.
- PreHeat oven to 425 degrees F (220°C) and place oven rack on the top ⅓ of the oven.
- Sear Lamb Racks: Heat a large cast iron pot over medium-high heat. Add 2 tablespoons olive oil to lightly coat the bottom of the pan. Once hot, add lamb racks, fat side down first. Sear for 1-2 minutes on each sides.
- Smash and season Potatoes: Use the back of a spoon to gently smash the potatoes flat. Drizzle them with 1-2 tablespoons extra virgin olive oil, and season with a little kosher salt and pepper. Sprinkle remaining 1 tablespoon rosemary over potatoes.
- Prepare to Roast: Lay the seared lamb racks on top of the potatoes*, with the bones curving downwards (fat side up). Optional, wrap the exposed end of the rib bones in foil, for a prettier appearance when serving. Spoon the lamb marinade over the lamb racks.
- Roast, uncovered, for 15-25 minutes, until a meat thermometer registers 120-130 degrees F for rare, or 130-140 degrees F for medium rare. I suggest removing from oven when it reaches 5 degrees below your desired temperature, since the meat will continue to cook as it rests.
- Rest: Remove lamb to a cutting board and tent with foil. Allow to rest for 15 minutes before serving.
- Crisp Potatoes: Return potatoes to oven and roast for 10 more minutes, until crispy.
- Serve: Cut the lamb in between the bones and transfer to a serving platter with the potatoes. Sprinkle with fresh parsley. Serve 2-3 chops per person.
Notes
- One rack (about 1.5 lbs) serves 2-3 people, typically served rare to medium rare.
- Ask the butcher to French the rack (trim rib bones) or do it yourself following a tutorial.
- You can place smashed potatoes and seared lamb on a large cast iron pan to roast together, minimizing dishes.
- Make the marinade and parboil potatoes up to 3 days in advance to save cooking time.
- Freeze leftover lamb wrapped in plastic and foil in a freezer-safe bag for up to 2 months; reheat wrapped in foil at 325°F until warm.
- Grilled lamb alternative: sear on high heat, then move to cooler grill side and cook covered for 15-20 minutes depending on preferred doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 848 kcal
% Daily Value*
| Calories | 848kcal | 42% |
| Carbohydrates | 25g | 8% |
| Protein | 27g | 54% |
| Fat | 71g | 109% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 34g | 170% |
| Cholesterol | 126mg | 42% |
| Sodium | 176mg | 7% |
| Potassium | 1026mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 156IU | 3% |
| Vitamin C | 15mg | 17% |
| Calcium | 49mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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