I sometimes feel like I have an endless collection of rack‑of‑lamb recipes, but the truth is they all come down to two things: the side dishes I pair with this beautiful cut of meat, and how I choose to present the plate. Rack of lamb is one of those dishes that never really needs reinventing, the magic is in the details.
This latest Restaurant Style Rack of Lamb version feels truly restaurant‑quality, not because the ingredients or technique are unusual, but because of the presentation. The flavors are classic, the preparation is straightforward, yet the final plate looks like something you’d expect at a high‑end restaurant. It’s amazing how a thoughtful arrangement, a clean slice, and a glossy drizzle of au jus can elevate a familiar dish into something that feels special.
Ingredients
- 1 recipe Rack of Lamb
- 1 recipe Au Jus
- 1 recipe Roasted Potatoes with Garlic and Rosemary
- 10 spears trimmed asparagus
Instructions
Prepoare or defrost Au Jus
- Prepare the Au Jus an hour before starting the lamb. I usally make a batch of this sauce and freeze in 4 oz containers.
Prepare Roasted Potatoes with Garlic and Rosemary
- Prepare potatoes to finish when the lamb has rested for 10 minutes after cooking.
Lamb
- Prepare the lamb, season and set aside for an hour before cooking.
Asparagus
- Trim 10 spears trimmed asparagus and rinse under cold water. Cover with cling wrap and microwave on high for 1 minute, just before serving.
