This oven roasted lamb is coated with breadcrumbs, dijon, rosemary, thyme, and garlic. It roasts on top of small potatoes so that they get flavored with the lamb drippings. The result is incredibly creamy and golden potatoes with moist and tender rack of lamb.
Prep Time5 minutesmins
Cook Time14 minutesmins
Total Time19 minutesmins
Course: Main Course
Cuisine: American
Keyword: lamb, one pan, potatoes, rack of lamb, roasted
Servings: 2people
Calories: 710kcal
Author: Chef Sara Furcini
Ingredients
1poundrack of lamb
14ozbaby gold potatoesor baby red potatoes
saltfor seasoning
pepperfor seasoning
olive oilextra virgin
1tbspdijon mustard
1/2cupfresh breadcrumbs
2clovesgarlicminced
2sprigsfresh rosemary leavesminced
2sprigsfresh thyme leaves
1pinchred pepper flakes
1slicelemonfor seasoning (optional)
Instructions
Preheat the oven to 450°F. Set the lamb on the counter to come to room temperature for 30 minutes.
Fill a medium pot halfway with water and season generously with salt. Bring to a boil and drop the potatoes whole into the water. Parboil (cook until just tender) for 9 minutes then strain.
Season the lamb with salt and pepper and warm an oven safe skillet (cast iron) over medium heat. Add 3 Tablespoons of olive oil and sear all the sides of the lamb, turning with tongs just until brown. Remove the lamb and rub with dijon mustard.
In a bowl, add the breadcrumbs, garlic, rosemary, thyme, and 1 teaspoon salt, a few grinds black pepper, and 2 Tablespoons olive oil. Mix up and then press the lamb into the breadcrumb mixture to coat thoroughly. Wrap the tips of the bones with tinfoil.
Add potatoes to the skillet and sprinkle with salt and red pepper flakes. Add more fresh thyme, rosemary sprigs, and a slice of lemon to the skillet and set the lamb rack on top of the potatoes. Roast in the oven for 14 minutes for medium rare. Rest the lamb beneath a tent of tinfoil for 5 minutes before slicing.
Notes
Breadcrumbs: To make your own breadcrumbs, you can look for dry stuffing mix or day old baker bread and grind it down in a food processor. It's best to use good quality breadcrumbs that you process yourself with no added seasoning.Rack of Lamb: This recipe is for approximately 1 pound (7 bone) rack of lamb, trimmed and frenched (where the bones are clean looking). You can cook the lamb longer to melt more of the fat and create more crispiness.