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Rack of Lamb with Garlic Rosemary Potatoes

Let's make this beautiful and EASY frenched Rack of Lamb recipe, served on a bed of roasted smashed potatoes. This is a one pan meal that's so simple to make, but sophisticated for any occasion.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6 servings
Calories: 848 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 lamb racks* , about 1 1/2 pounds each
  • salt and pepper
  • 2 Tablespoons olive oil , for searing meat
  • 2 pounds small whole red or gold potatoes
  • 2 Tablespoons fresh chopped parsley , for garnish
  • 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 fresh chopped rosemary , divided

Instructions

    Cup of Yum
  1. 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.
  2. 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*.
  3. 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.
  4. PreHeat oven to 425 degrees F (220°C) and place oven rack on the top ⅓ of the oven.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Rest: Remove lamb to a cutting board and tent with foil. Allow to rest for 15 minutes before serving.
  10. Crisp Potatoes: Return potatoes to oven and roast for 10 more minutes, until crispy.
  11. 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

  • Yield: 2 racks of lamb. Serving Size: 1/3 rack of lamb. 
  • Lamb Racks: One rack of lamb (about 1.5 pounds) will feed 2-3 people and is typically served rare or medium rare. Most meat counters sell lamb racks already "frenched" (meaning the meat and fat around the rib bones is trimmed off, so the rib bones are exposed). If not, ask your butcher to do it for you, or here’s a tutorial to do it yourself. 
  • Lamb Racks: One rack of lamb (about 1.5 pounds) will feed 2-3 people and is typically served rare or medium rare.
  • Baking Sheet: if you have a large enough cast iron, you can put the potatoes on the bottom after you sear the lamb, put the lamb on top and put it in the oven on that pan, instead of transferring to a baking dish. 
  • To Make Ahead: Make the marinade and par boil the potatoes up to 3 days ahead of time.
  • To Freeze: Wrap leftover meat in plastic wrap and then tinfoil. Store in a freezer safe bag for up to two months. Thaw in the refrigerator completely before heating. Wrap lamb in tinfoil and bake at 325 degrees for about 15 minutes, or just until warm.
  • Grilled Rack of Lamb: Only turn on half of the grill. Grill the rack on high heat for 4 minutes, then flip to the other side for another 4 minutes. Move the rack to the side of the grill that is off and close the lid. Cook for 15 minutes for rare, and 20 minutes for medium. Watch it close so it doesn't overcook, and use a meat thermometer to test for doneness.

Nutrition Information

Calories 848kcal (42%) Carbohydrates 25g (8%) Protein 27g (54%) Fat 71g (109%) Saturated Fat 27g (135%) Polyunsaturated Fat 6g Monounsaturated Fat 34g Cholesterol 126mg (42%) Sodium 176mg (7%) Potassium 1026mg (29%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 156IU (3%) Vitamin C 15mg (17%) Calcium 49mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 848

% 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.