Rack of lamb with rosemary & garlic potatoes
Tender rack of lamb with a crust of rosemary, garlic and olive oil, served with crispy garlic potatoes - an aromatic feast. A Blaufränkisch DAC from Burgenland or a Syrah from the northern Rhône are the perfect wine accompaniment.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main course
Cuisine Austrian, Mediterranean
Servings 2 People
Calories 820 kcal
For the rack of lamb:
- 500 g Rack of lamb in one piece, French cut
- 2 Tbsp olive oil
- 2 Sprigs of rosemary finely chopped
- 2 Garlic cloves crushed
- 1 teaspoon coarse sea salt
- ½ teaspoon black pepper
For the garlic potatoes:
- 500 g small potatoes z. e.g. triplets
- 2 Tbsp olive oil
- 2 Garlic cloves finely chopped
- 1 teaspoon thyme chopped
- Salt & pepper to taste
Prepare & fry the rack of lamb:
Remove any excess fat from the rack of lamb, then rub with olive oil, rosemary, garlic, salt and pepper.
Fry the loin in a hot pan on the fatty side for 3-4 minutes, then turn and fry on all sides until golden brown.
Then place the lamb on a baking tray and finish cooking in a preheated oven at 180 °C (top/bottom heat) for approx. 15-18 minutes.
Leave to rest for 5 minutes before serving to allow the meat juices to settle.
Prepare the garlic potatoes:
Wash the potatoes well and cut in half.
Mix in a bowl with olive oil, chopped garlic, thyme, salt & pepper.
Spread on a baking tray and bake at 180 °C for approx. 30 minutes until crispy, turning occasionally.
Serve:
Cut the rack of lamb into chops and arrange on plates.
Serve with the crispy garlic potatoes.
Garnish with fresh herbs.
Recommended side dishes
Oven vegetables with zucchinis & peppers
Green asparagus with lemon butter
Tomato salad with basil & balsamic vinegar
Calories: 820kcalCarbohydrates: 40gProtein: 50gFat: 55g
Keyword Blaufränkisch, Garlic potatoes, Rack of lamb, Rosemary, Wine & Food Pairing