Pan seared New Zealand or Australian Rack of Lamb is easy, festive, dress-up and delicious. And that says it all! Serve it with a beautiful side of Greek salad or for a really decadent dinner, try Gratin Dauphinoise potatoes.

Rack of Lamb with Roasted Potatoes, Garlic and Rosemary

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Course: Dinner
Cuisine: French
Prep Time: 10 minutes
Cook Time: 10 minutes
Passive Time: 1 hour
Total Time: 1 hour 20 minutes
Degree of Difficulty : Easy
Servings: 2 people
Tip : For best results, buy frozen or fresh New Zealand or Australian rack of lamb.


  • 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


  • Gather all ingredients before starting recipe.


  • Pre heat oven to Convection Oven400 °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 to rack and place in a Convection Oven400 °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 had a nice golden color, about 5-6 minutes per side.

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