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Herb Roasted Rack of Lamb with Fingerling Potatoes and Léoville Las Cases

Herb Roasted Rack of Lamb with Fingerling Potatoes and Léoville Las Cases

Herb Roasted Rack of Lamb with Fingerling Potatoes and Léoville Las Cases

I love simplicity—in cooking and in maintaining a garden, there is something about a recipe that combines simple flavors, with few ingredients, but does so in a way that the dish has absolute balance and harmony. Such is the case with a rack of lamb, which from a home cook’s standpoint is very simple to prepare. It’s more about technique and quality of ingredients. Letting the lamb be the best of “lambness” where fingerling potatoes play a supporting role. So to with wine, in this, case the superlative 1989 Léoville Las Cases, a bottle with great finesse and yet somehow grown tender with age.

Herb Roasted Rack of Lamb

Herb Roasted Rack of Lamb with Fingerling Potatoes

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Herb Roasted Rack of Lamb with Fingerling Potatoes

Ingredients

  • 2 Racks of organic lamb, Frenched, 1 pound each
  • 1 Pound fingerling potatoes, rinsed and sliced in half
  • 1/4 Cup fresh rosemary, chopped
  • 4 Cloves garlic minced
  • 4 Cloves garlic whole and unpeeled
  • A generous amount of extra virgin olive oil, as needed
  • Freshly ground salt and pepper to taste

Instructions

  1. Preheat oven to 350°, placing an oven rack at upper third of the oven. I like to use a 9" square or round cake pan. Drizzle with olive oil and add in a pinch of rosemary, and the garlic. Season with salt and pepper and, for good measure, give the potatoes a toss make sure they are evenly coated.
  2. Cover the pan with aluminum foil and bake for 25 minutes.
  3. Meanwhile, drizzle the lamb racks with olive oil and rub the minced garlic into the meat. Add the rosemary, evenly coating both sides, and season each side with salt and pepper. Place the lamb racks on a baking sheet and allow them to marinate at room temperature while the potatoes are roasting.
  4. Turn up the oven to broil. Slide in the lamb racks. Uncover the potatoes and return them to the oven.
  5. Broil the racks for 10 minutes on each side. If they start to char, cover them with a strip of aluminum foil. Roast an additional 5 minutes for medium-rare. Pull the potatoes, then pull the racks and let them rest, tented under aluminum foil for 5 minutes. With a sharp knife, separate each rib and plate them.
  6. Serve immediately with the fingerling potatoes.
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