Description
This Easy Rack of Lamb with Rosemary Potatoes recipe combines tender, juicy lamb with crispy, aromatic rosemary potatoes for a sophisticated yet simple meal. Perfect for special dinners or cozy weekends, it uses minimal ingredients to deliver maximum flavor with ease.
Ingredients
Scale
For the Lamb
- 1 rack of lamb, fresh and high-quality
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary, finely chopped
- Salt, to taste
- Black pepper, to taste
For the Potatoes
- 1.5 pounds baby Yukon gold or fingerling potatoes, washed and halved
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons fresh rosemary, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Lamb: Trim any excess fat from the rack of lamb and pat dry with paper towels. Rub the lamb generously with olive oil, salt, pepper, and finely chopped fresh rosemary to infuse aromatic flavors into the meat.
- Season the Potatoes: Toss the halved baby potatoes with olive oil, minced garlic, chopped rosemary, salt, and pepper to ensure each potato is perfectly seasoned with a crispy outside and tender inside.
- Sear the Rack of Lamb: Heat a skillet over high heat and sear the rack for 2-3 minutes on each side until a golden-brown crust forms. This seals in moisture and flavor before roasting.
- Roast Together: Place the lamb rack in the center of a roasting pan and nestle the seasoned potatoes around it. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes or until the lamb reaches your preferred doneness (medium-rare is ideal).
- Rest Before Serving: Remove the lamb from the oven and let it rest for 10 minutes. This allows the juices to redistribute, resulting in tender, juicy slices when carving.
Notes
- Let the lamb come to room temperature before cooking to ensure even cooking.
- Use a meat thermometer and aim for 135°F internal temperature for perfect medium-rare doneness.
- Give potatoes enough space on the pan to avoid steaming and achieve a crisp texture.
- Fresh rosemary is preferred over dried for a more vibrant aroma.
- Rest the lamb after roasting to maintain juiciness and tenderness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American / Contemporary
Nutrition
- Serving Size: 1/4 recipe
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: rack of lamb, rosemary potatoes, easy lamb recipe, roasted lamb, garlic potatoes, gluten free dinner, elegant easy meal