Tender rack of lamb offers an elegant, special-occasion roast that's surprisingly simple to prepare. An aromatic marinade of garlic, Dijon mustard, and olive oil heightens the succulent flavor.
Cut
Lamb Frenched Rack
Cook
Oven
Serves
4
Prep time
30 minutes
Cook time
30 minutes or less
Level
Basic
Print recipe
Rosemary Rack of Lamb

Ingredients

  • 1 Atkins Ranch Lamb Frenched Rack
  • Kosher or sea salt
  • Fresh ground black pepper
  • 1 Tbsp Dijon mustard
  • 2 cloves minced garlic
  • Extra virgin olive oil
  • 1 lb small red potatoes
  • 1 Tbsp chopped fresh rosemary
  • 1 Tbsp chopped fresh parsley

Method

  1. Bring large pot of salted water to a boil.
  2. Season lamb generously with salt & pepper. Mix together Dijon mustard & garlic. Stir in 1 to 2 tablespoons olive oil. Rub lamb with marinade. Set aside.
  3. Add potatoes to boiling water. Cook until just soft, 10 to 15 minutes depending on size.
  4. After draining, transfer potatoes to a large roasting pan in a single layer. Set aside to cool.
  5. Heat oven to 400ºF. With the back of a spoon, smash potatoes gently to crack open and slightly flatten. Sprinkle with salt, drizzle with 1 tablespoon olive oil, and turn to lightly coat.
  6. Lay lamb rack on top of potatoes, with bones curving downward. Sprinkle rosemary over meat and potatoes. Roast uncovered to desired doneness.
  7. Remove lamb from pan and let rest. Return potatoes to oven and continue roasting until nicely crisped, approximately 15 minutes.
  8. Slice rack by cutting between the bones for individual rib chops.
  9. Sprinkle with parsley before serving.