roasted rack of lamb

Name: Roasted Rack of Lamb
Prep time: 25 min
Cook time: 40 min
Yield: 8
Cuisine: American
Ingredients: 2 - (8 ribs each) frenched racks of lamb, well trimmed of fat (about 2 1/2 pounds); 3 tablespoon(s) minced fresh garlic; 2 teaspoon(s) chopped fresh rosemary; 1/4 teaspoon(s) salt; 1/2 teaspoon(s) freshly ground pepper; 2 tablespoon(s) wholeseed mustard; 3 pound(s) new potatoes, peeled and halved; 8 clove(s) garlic, peeled; 2 tablespoon(s) olive oil

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

A delicious and attractive menu for any table.

►

(1 rating)

yield 8 Servings

prep time 25 Min

cook time 40 Min

method Roast

Ingredients For roasted rack of lamb

2

(8 ribs each) frenched racks of lamb, well trimmed of fat (about 2 1/2 pounds)
3 Tbsp

minced fresh garlic
2 tsp

chopped fresh rosemary
1/4 tsp

salt
1/2 tsp

freshly ground pepper
2 Tbsp

wholeseed mustard
3 lb

new potatoes, peeled and halved
8 clove

garlic, peeled
2 Tbsp

olive oil

How To Make roasted rack of lamb

1
Preheat oven to 425 degrees F Place lamb bone-side down on rack and set in roasting pan.

2
In a small bowl, combine minced garlic, rosemary, salt, pepper and mustard; press onto meaty surface of lamb. Toss potatoes and garlic cloves with olive oil; scatter around the lamb.
3
Roast 15 minutes, then reduce oven to 350 degrees F; roast 25 more minutes.
4
Remove from oven, tent with aluminum foil and let stand for 15 minutes. (Internal temperature will rise to 125 to 130 degrees F for medium rare lamb.) Carve into 2 rib servings and serve with potatoes and garlic.
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