Rosemary Rack Of Lamb With Crushed Potatoes
Lay lamb racks on top of potatoes with bones curving downward.
Rosemary rack of lamb with crushed potatoes. For a simple accompaniment roast small crushed potatoes in the same pan. Preheat the oven to 200c. Bake 22 minutes or until internal temperature of lamb reaches 140 for medium rare. Roast uncovered until a meat thermometer registers 125 degrees for medium rare about 20 minutes.
Scatter rosemary over meat and potatoes. Return potatoes to oven and leave to roast 10 to 15 minutes more until nicely crisped. Place on a rack in the oven for 15 20 minutes for medium rare or until cooked as desired. Place lamb rack meaty side up in center.
Roast the potatoes on a flat sheet pan until almost cooked through approximately 20 minutes. Use a large chef s knife to slice the racks. Spread the top of each lamb rack with mustard then sprinkle with salt and chopped rosemary. Remove lamb to a cutting board and let rest tented with foil.
Tender rack of lamb though expensive makes an elegant roast for a special occasion dinner and it s quite easy to prepare. Preheat oven to 375 degrees f. Season with salt and freshly ground black pepper and sear the lamb on all sides for 2 3. Allow the potatoes to cool at room temperature for 20 minutes or until.
Push mixture to edges of pan. Cook to 135 degrees for medium remove lamb to a cutting board and let rest tented with foil. A brief marinade of pounded garlic and anchovy dijon mustard and olive oil heightens the flavor. Drain and leave to dry out.
Add onion wedges remaining 2 tablespoons rosemary salt and pepper to potatoes. Each eight bone rack may be sliced into four thick chops or eight thin chops if you prefer.