Herbed Roasted Rack of Lamb with Baby Potatoes and Asparagus
My children’s penchant for lamb meat, combined with the fact that it is a rich source of high quality protein, many vitamins and minerals including iron, zinc and vitamin B12, are reasons enough that any cut of lamb is happily featured on our dinner table. This herbed rack of lamb is one of the most requested birthday dinners at our house. The herb crust outside with a moist and tender meat inside always makes it a scrumptious feast for the soul, in our case a feast for two hungry growing boys. Make it a meal with a side of garlic herb roasted baby potatoes and roast asparagus. And you will end up with a five star meal eaten in the comforts of your home. No wonder, the boys’ favorite place to eat is “at home”.
Roasted Rack of Lamb
Ingredients
1 rack of lamb
1 tablespoon dijon mustard
1 teaspoon kosher salt
1 teaspoon pepper
½ cup panko bread crumbs
1 teaspoon chopped garlic
1 teaspoon grated lemon zest
⅓ cup freshly grated parmigiano reggiano cheese
¼ cup fresh parsley
2 tablespoon fresh mint
2 tablespoon fresh rosemary
1 tablespoon coarsely ground fennel seeds
2 tablespoon olive oil
2 tablespoon melted butter
Directions
Preheat the oven to 400 degree F
Place bread crumbs, garlic, lemon zest, parmigiano cheese, parsley, mint, rosemary and fennel seeds in a food processor and process until combined
Place aluminum foil on a 13 by 9 inch roasting pan or any baking dish
Put the rack of lamb on the roasting pan fat side up
Rub the top with dijon mustard, olive oil, salt and pepper
Roast the lamb in the preheated oven for 10 minutes
Take it out of the oven and quickly press the herb mixture on top of the meat
Drizzle the melted butter
Loosely cover with aluminum foil
For medium rare, roast for 15 more minutes, and for well done, 25 more minutes or see note below if you have a meat thermometer
Take it out of the oven and let the meat rest for at least 15 minutes before slicing it into individual portions
Note: For best results, use a meat thermometer inserted in the thickest part of the lamb and cook till the following internal meat temperature: — Medium rare: 145 degree F (this is how we like) — Medium well: 155 degree F — Well done: 165 degree F
Garlic herb roasted baby potatoes
Ingredients
1 pound baby potatoes ( I use a mix of purple, red and yukon gold)
2 grated garlic pods
1 teaspoon coarsely ground fennel seeds
¼ cup olive oil
1 teaspoon sea salt
1 teaspoon pepper
¼ cup minced parsley
2 tablespoon minced green onion
Directions
Wash and dry the potatoes
Make slits through the potatoes
Place aluminum foil on a small roasting pan or any baking dish
Put the potatoes, garlic, olive oil, fennel seeds, salt pepper on the roasting pan and give it a mix
Cover the the potatoes with another foil
Roast in a 400 degree F oven for 40 to 45 minutes or until done
As soon as you take it out of the oven, mix in the minced parsley and green onion
Roasted Asparagus
Ingredients
1 pound asparagus
1 grated garlic pod
½ teaspoon sea salt
½ teaspoon pepper
2 tablespoon olive oil
Directions
Combine all the ingredients in a baking pan
Cook in a preheated 400 degree F oven for 15 minutes
Take it out of the oven while it is still crisp and bright green; do not overcook the asparagus
Note: The above recipes serves 4. It can easily be doubled or tripled to entertain a crowd.
