Main Courses > Meat Dishes > Lamb > Rack of Lamb
Herb Crusted Rack of Lamb with Rosemary Potatoes
Indulge in a culinary masterpiece with this Herb Crusted Rack of Lamb, perfectly complemented by fragrant Rosemary Potatoes. A delightful main course that's sure to impress.
Ingredients
- 2 Rack of Lamb (8 ribs)
- 2 tablespoons Fresh Rosemary
- 2 tablespoons Fresh Thyme
- 4 cloves Garlic
- 2 tablespoons Dijon Mustard
- 1/2 cup Breadcrumbs
- 3 tablespoons Olive Oil
- to taste Salt
- to taste Black Pepper
- 1.5 lbs Potatoes
- 2 tablespoons Rosemary
Preparing the Rack of Lamb
Preheat your oven to 400°F (200°C). Score the fat cap of the rack of lamb in a diamond pattern, being careful not to cut into the meat. This helps the fat render and crisps up nicely.
Making the Herb Crust
In a bowl, combine the chopped rosemary, thyme, minced garlic, Dijon mustard, breadcrumbs, olive oil, salt, and pepper. Mix well to form a paste.
Applying the Crust
Generously spread the herb crust over the fat cap of the rack of lamb, ensuring it's evenly coated.
Roasting the Lamb
Place the rack of lamb in a roasting pan. Roast for 20-25 minutes for medium-rare, or until a meat thermometer inserted into the thickest part registers 130-135°F (54-57°C). Adjust cooking time based on your desired level of doneness.
Resting the Lamb
Remove the rack of lamb from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
Preparing the Rosemary Potatoes
While the lamb is roasting, prepare the potatoes. Toss the small red-skinned potatoes with olive oil, chopped rosemary, salt, and pepper. Spread them out on a baking sheet.
Roasting the Potatoes
Roast the potatoes alongside the lamb for the last 20-25 minutes, or until they are tender and slightly browned.
Carving and Serving
Carve the rack of lamb into individual chops. Serve immediately with the roasted rosemary potatoes.
Nutrition Facts Estimated per 100g of product
Calories: 280kcal; Protein: 25g; Fat: 18g; Carbohydrates: 5g
Other Considerations for Nutrition
Nutritional information may vary based on specific ingredients and cooking methods used. This recipe can be adapted to be gluten-free by using gluten-free breadcrumbs.
FAQ
-
How do I ensure the lamb is cooked to the right temperature?
Use a meat thermometer to check the internal temperature of the lamb. For medium-rare, aim for 130-135°F (54-57°C). Remember that the temperature will continue to rise slightly as the lamb rests. -
Can I prepare the herb crust ahead of time?
Yes, you can prepare the herb crust up to a day in advance and store it in the refrigerator. Bring it to room temperature before applying it to the lamb. -
What if I don't have fresh herbs?
Dried herbs can be substituted, but use about half the amount as they are more concentrated. For example, use 1 tablespoon of dried rosemary instead of 2 tablespoons of fresh rosemary.