Get ready to impress with this stunning Rack of Lamb with Garlic Rosemary Potatoes! It's the perfect centerpiece for any special occasion or a cozy dinner at home. Trust me, the combination of tender lamb and crispy, flavorful potatoes is simply irresistible.
Tips for Success
Make sure your lamb is at room temperature before cooking for the best results. And don’t skip the resting time; it really helps the meat stay juicy!
Favorite Parts
The aroma of garlic and rosemary fills your kitchen as this dish cooks, making it hard to resist. Plus, the crispy potatoes are such a delightful addition!
Ingredients
- Lamb and Marinade:
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- Potatoes:
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- Marinade:
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Instructions
- Prep Lamb:
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Step 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.
- Prep Potatoes:
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Step 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.
- Lamb Marinade:
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Step 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.
- Preheat Oven:
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Step 4- Preheat Oven: PreHeat oven to 425 degrees F (220°C) and place oven rack on the top ⅓ of the oven.
- Sear Lamb Racks:
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Step 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.
- Smash and Season Potatoes:
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Step 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.
- Prepare to Roast:
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Step 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.
- Roast:
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Step 8- Roast: 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:
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Step 9- Rest: Remove lamb to a cutting board and tent with foil. Allow to rest for 15 minutes before serving.
- Crisp Potatoes:
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Step 10- Crisp Potatoes: Return potatoes to oven and roast for 10 more minutes, until crispy.
- Serve:
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Step 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.
Nutrition
- Calories: 450, Fat: 30g, Carbs: 15g, Protein: 35g
Cooking techniques
Searing the lamb racks creates a beautiful crust, locking in flavors and juices. Roasting the potatoes gives them a crispy exterior while keeping the inside fluffy.
Variations or substitutions
Feel free to substitute the lamb with pork or chicken if you prefer. You can also use different herbs like thyme or sage for a unique twist!
Storage tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to maintain the crispiness of the potatoes.
Notes
For a gluten-free option, ensure your Dijon mustard is gluten-free. This dish is also perfect for special occasions!
