This tender rack of lamb paired with buttery smashed potatoes are an upscale comfort food pairing. Rack of lamb, though expensive, makes an elegant main for any holiday or special-occasion dinner! It is also quite easy to prepare. . Each eight-bone rack may be sliced into four thick chops, or eight thin chops.
Rosemary Rack of Lamb With Smashed Potatoes
RACK of LAMB
- 2 lamb loin racks (drenched if possible)
- generous salt and pepper
- 4 garlic cloves (minced)
- 2 Tbsp olive oil (extra vigin )
- 1 cup parsley (Finely chopped, loosely packed)
- 1 Tbsp rosemary (minced)
- 1/2 tsp lemon zest
- 1 tbsp lemon juice
SMASHED POTATOES
- 2 pounds small, round potatoes (scrubbed and left whole)
- 1 large pot of boiling water (generously salted)
- extra minced herbs, garlic, and oil, salt, pepper
Pat all sides of each rack of lamb dry. Generously season with salt and pepper and set aside.
Herb Marinade: combine oil, garlic, rosemary, parsley, lemon zest and juice in a bowl and mix well.
Spread the herb mixture on the top of the racks and the sides (not underneath)
Cover loosely with stretch film and let it sit on the counter for 30 to 60 minutes. OR, you can place the rack of lamb in an airtight container and let it marinate overnight.
Meanwhile, bring a large pot of salted water to a boil.
Boil potatoes until the tip of a paring knife meets no resistance, 10 to 15 minutes depending on size. When potatoes are done, drain, transfer to a shallow parchment lined roasting pan large enough to hold them in a single layer, and set aside to cool.
With palms, jar, or wood spoon, crush potatoes gently to crack open and slightly flatten. Sprinkle with salt, pepper , garlic and drizzle with about 2 tablespoons olive oil, and turn to lightly coat.
When ready to roast the lamb, preheat the oven to 450 degrees F (230 C).
Lay lamb racks on top of potatoes, with bones curving downward. Scatter rosemary over meat and potatoes.
Roast until it reaches your desired level of doneness. For medium rare, cook it until the internal temperature of the thickest part of the meat registers 125 degrees F. for 18-20 minutes. For medium, cook it until it registers 135 degrees F, 21-24 minutes. And for medium-well, roast it until it registers 145 degrees F, 25-27 degrees F. Keep in mind that there will be 4-5 degrees carryover cooking while resting, which will help the lamb reach its ideal temperature based on your doneness preference.
Remove from oven and tent loosely with foil for 10 minutes.
Place potatoes back into the oven for 10-15 more minutes, turn if needed.
When ready to slice, it’s best to begin cutting from the backside. Cutting from the front often meets with resistance. To do so, position the rack with the meat side down and the ribs pointing up. Make a preliminary cut in between the bases of the rib bones. Flip the rack over and stand it vertically. Your knife should glide through the ribs without any resistance.
Transfer the lamb chops and smashed potatoes onto a serving platter and serve.
