This luxurious rack of lamb recipe promises an unforgettable dining experience in just 80 minutes. Perfect for special occasions or when you want to elevate your dinner game, this succulent dish delivers restaurant-quality results.
At 848 calories per serving, it’s a protein-rich indulgence that pairs tender meat with a beautiful presentation. The careful preparation time of 20 minutes ensures every detail is perfect before it goes into the oven for a one-hour roast.
Ingredients Needed
- Lamb Racks: 2 frenched racks (1½ pounds each), brought to room temperature
- Base Seasonings: Salt and pepper to taste
- Cooking Oil: 2 Tablespoons olive oil for searing
- Potatoes: 2 pounds small whole red or gold potatoes
- Fresh Herbs: 2 tablespoons parsley (garnish), 3 tablespoons rosemary (divided)
- For the Marinade:
- 2 tablespoons Dijon mustard
- 1 clove garlic, peeled
- ¼ cup extra virgin olive oil
Cooking Instructions
- Prepare the Lamb: Season lamb racks with salt and pepper, let rest for 30-60 minutes at room temperature
- Potato Preparation: Parboil potatoes in salted water for 15-20 minutes until tender
- Make Marinade: Blend mustard, garlic, olive oil, and 2 tablespoons rosemary until well combined
- Heat Setting: Preheat oven to 425°F, position rack in top third
- Sear the Lamb: Heat oil in cast iron pot, sear lamb racks for 1-2 minutes per side
- Prepare Potatoes: Gently smash potatoes, drizzle with olive oil, season, and sprinkle with remaining rosemary
- Roasting: Place lamb on potatoes, brush with marinade, roast 15-25 minutes until desired temperature
- Resting: Let lamb rest under foil for 15 minutes
- Final Touch: Crisp potatoes for 10 more minutes, garnish with parsley before serving
Cooking Techniques
This rack of lamb recipe uses three main cooking methods that work together beautifully. First, searing the meat in a cast iron pot creates a lovely brown crust that adds amazing flavor. Then, roasting at high heat (425°F) cooks the meat evenly while keeping it juicy.
The genius touch? Using the same pan and heat to make crispy smashed potatoes that soak up all the tasty lamb drippings. Remember, letting the meat rest after cooking is super important – it helps keep all those flavorful juices inside!
Temperature Guide
Getting the perfect doneness for your lamb is easy with these temperature targets:
- Rare: 120-130°F (pink-red center)
- Medium-rare: 130-140°F (pink center) Pull the lamb out about 5°F before your target temp – it’ll keep cooking a bit while resting. A meat thermometer is your best friend here! Medium-rare usually gives you the juiciest, most flavorful results.
Serving Suggestions
This fancy-looking dish is perfect for special occasions! The crispy potatoes already make a wonderful side, but you can add a fresh green salad or some roasted vegetables for extra color. Try serving 2-3 chops per person on warmed plates.
A glass of red wine, like Cabernet Sauvignon or Merlot, pairs wonderfully with the rich lamb flavor. For a pretty presentation, keep the foil on the bone ends until serving – it makes those chops look just like they came from a fancy restaurant!
Storage Tips
Have leftovers? Lucky you! Store the lamb and potatoes separately in airtight containers in the fridge for up to 3 days.
When reheating, warm the lamb gently in a 300°F oven just until heated through – this helps keep it from overcooking. The potatoes can be crisped up again in a hot oven or skillet. Avoid microwaving the lamb if possible, as it can make it tough.
Rack of Lamb
Equipment
- food processor
- cast iron pot
- large baking sheet
- meat thermometer
Ingredients
Main Ingredients
- 2 frenched lamb racks about 1 ½ 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
Marinade
- 2 tablespoons Dijon mustard
- 1 clove garlic peeled
- 1/4 cup extra virgin olive oil
- 3 Tablespoons fresh chopped rosemary divided
Instructions
- Bring lamb to room temperature: 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.
- Meanwhile, parboil the potatoes. 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.
- Make 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.
- Heat the oven to 425 degrees F 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 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.
- To 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.
