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 with the rosemary and garlic , 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
Pan 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
- kosher salt
- 1 tsp mixed black and red pepper corn
Instructions
Gather all ingredients before starting recipe.
Lamb
- Trim the cap off the rack of lamb.
- The racks come 'Frenched' so after removing the cap, trim away any remaining bits between the bones. Season well with kosher salt and freshly ground black pepper, drizzle with a little olive oil and set aside for about an hour before cooking.
Pan Roasted Potatoes
- Halve 6-8 baby red or white skinned potatoes.
- Add the potatoes to a medium saucepan, rinse them under running water, then fill the pan with enough water to cover. Add kosher salt and bring it to a boil. Reduce the heat to medium and cook for 10–12 minutes, or until the potatoes are firm‑tender. Drain and set aside.
- 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 corn.
- 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 5-6 minutes . Turn the potatoes once the first side has a nice golden color and roast the second side without stirring for another 5-6 minutes or until golden.
- While the potatoes are pan roasting, preheat the oven to 400℉ then heat a small oven-proof frying pan over high heat for 1-2 minutes. Once the pan is hot, add the rack, skin side down. Leave undisturbed for about 3 minutes.
- After 3 minutes, turn the rack over and place it in the preheated oven for 10-12 minutes
- Remove the lamb from the oven, transfer it to a cutting board, and let it rest for 5-10 minutes before slicing.
- Serve with the pan roasted potatoes.
imunify-bot-check