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