I love rack of lamb for its simplicity and its elegance. It’s one of those dishes that feels special without asking much of you in the kitchen. This version, served with roasted potatoes, garlic, and rosemary, is a perfect example. The lamb sears beautifully, the potatoes crisp in the same fragrant heat, and together they make a meal that tastes far more elaborate than the 30 minutes it takes to prepare and cook. It’s a lovely, balanced combination, tender, rosy lamb alongside golden, herb‑scented potatoes, all ready in the time it takes to set the table.
Tip : For best results, buy frozen or fresh New Zealand or Australian rack of lamb.
Ingredients
- 1 rack New Zealand or Australian lamb
- kosher salt and freshly ground black pepper
- drizzle of olive oil
Roasted Potatoes
- 6-8 baby red or white skinned potatoes cut in half and par boiled
- 6 cloves garlic smashed with the side of a knife
- 1 tbsp olive oil
- 2-3 sprigs fresh Rosemary
- 1 tsp mixed black and red pepper corns
Instructions
- Gather all ingredients before starting recipe.
Lamb
- Pre heat oven to
400 °F - Trim the cap off the rack.
- The racks come 'Frenched' so just remove any remaining bits between the bones after removing the cap and season well with kosher salt and freshly ground black pepper. Drizzle with a bit of olive oil and allow to rest for an hour before cooking.
- Heat a small oven-proof frying pan over high heat for 1-2 minutes, then add the rack, skin side down.
- Turn the rack over and place in a400 °F oven for 10-12 minutes
- Remove from the oven and place on a cutting board and allow to rest for 5-10 minutes before slicing.
- Slice and serve.
Roasted Potatoes
- While the lamb is roasting in the oven, halve 6-8 baby red or white skinned potatoes.
- Add potatoes to a medium saucepan, rinse under running water, then fill to cover the potatoes. Add kosher salt and bring to a boil. Reduce heat and cook for about 10 - 12 minutes, or until the potatoes are firm tender.
- Heat 1 tbsp olive in small skillet over medium heat and add 2-3 sprigs fresh Rosemary and 1 tsp mixed black and red pepper corns.
- When the oil is warm, add 6 cloves garlic smashed with the side a knife and stir to combine.
- Add the parboiled potatoes and cook without stirring for about 15 minutes or while the rack roasts in the oven. Turn the potatoes once the first side has a nice golden color, about 5-6 minutes per side.
