Roasted Rack of Lamb with Greek-Style Potatoes

The Rack of Lamb

I purchased a 4-bone French trimmed rack of lamb from Village Butchers which set me back just £9.99 and was the perfect size for a proper tasty lunch.

With a sharp knife I scored the fat to allow flavours to penetrate further.

Preparing the Crumb

Heat up your skillet and add the following:

• 2 Tablespoons olive oil
• 2 Tablespoons minced garlic
• 1/2 Tablespoon finely chopped onion

. . .stir and cook for a few minutes then add the following:

• 1 Tablespoon chopped fresh rosemary
• 1/2 Teaspoon salt
• 1/4 Teaspoon black pepper

. . . stir for a minute and then remove from the heat.

Pour the mixture into a bowl containing 1/2 cup of fresh breadcrumbs and combine.  Set this mixture aside for later.

Searing the Lamb

Season the rack all over with salt and pepper and then add 2 tablespoons of olive oil to your clean skillet set over a high heat.

Sear the rack for 1 or 2 minutes on all sides and then remove from the heat.

Brush the rack with mustard (I use French’s but I guess it’s more traditional to use Dijon) and then roll in the breadcrumb mixture until evenly coated.

At this point I would also suggest you cover the bones in foil to prevent charring . . . although this won’t affect the taste it won’t look as nice without fresh / clean bones when you plate up.

Cooking the Lamb

Get your BBQ / Smoker up to around 175°c (350°f) and roast the rack (bone side down) in the skillet until it reaches your desired doneness.

NOTE:  Personally I like my lamb just hitting medium so I aim for around 140°f (60°c) internal.  Remember to take off the heat 5° before reaching your desired temperature to allow for carryover cooking.

Once up to temperature remove from the heat and loosely cover with foil and let rest for 10 minutes.

The Greek-style potatoes

Whilst I’m preparing the crumb I’m getting the potatoes ready.

Take 500g potatoes (Maris Piper or Reds) and chop into good sized chunks . . . leave those skins on, its all good!  Boil for around 10 minutes until soft and tender . . . NOT MUSHY!

Once soft and tender drain the potatoes and leave in the colander for a minute or so to steam (we want these potatoes as dry as possible).

Note:  The next part I do once I’ve removed my lamb to rest.

Add 3 tablespoons of olive oil to a large skillet and add the potatoes (crushing a little using your utensil of choice).  Cook for around 6 minutes turning every now and then until you get a nice brown crust on them.

Next add:

• 1/2 red onion (sliced thinly)
• 2 Cloves garlic (crushed / grated)
• 1 Teaspoon dried oregano
• 1/4 Teaspoon salt
• 1/4 Teaspoon pepper

Continue to cook for another 4 minutes stirring frequently to prevent sticking.

Only you’re done remove from the heat and after plating crumble over some feta cheese, some lemon zest and some fresh parsley.

Note:  The drizzle on top was mint yoghurt sauce in case you were wondering