Herbed Rack of American Lamb

  

June 16, 2022

Recipe provided by Cosette's Kitchen - (cosetteskitchen.com), courtesy of the American Lamb Board (Herbed Rack of American Lamb | American Lamb).

Ingredients

4 lb American lamb racks (2 at 2lbs each)

4 sprigs Fresh rosemary

1/2 bunch Parsley, stems removed

1 Lemon, zested

1/4 cup Olive oil

2 tbsp Dried mint

2 tsp Sumac

1/4 cup Yogurt

4 Garlic cloves

3 tsp Kosher salt (half if using table salt)

1/2 tsp Black pepper

4 small Red onions or shallots, quartered

1 lb Fingerling potatoes

4 Dates, pitted

Directions

1Begin by preparing your marinade. In the bowl of a food processor or blender add your: rosemary, parsley, lemon zest, olive oil, mint, sumac, yogurt, garlic, salt and pepper. Blend until a smooth paste forms.

2Next, make several shallow diagonal slits on the fatty side of your rack of lamb.

3On a large sheet pan with edges, place your racks of lamb and pour marinade over top. Allow to marinade for at least 30 minutes on the counter if cooking immediately or for several hours in the fridge.

4Quarter your small red onions or shallots and slice your potatoes in half lengthwise. Finally, remove the pit from your date and chop finely. Set aside.

5Preheat oven to 450 degrees Fahrenheit.

6Heat a large stainless steel skillet on medium high and place one side of one of your racks and allow to sear for 4-5 minutes until charred and golden. Flip and continue on second side. Repeat for 2nd rack.

7Deglaze your pan with 1/2 cup of water and add your onions, potatoes and dates. Allow to cook on high heat, stirring constantly. Continue cooking until liquid is evaporated about 5-6 minutes.

8Place your racks of lamb on the sheet pan with bones away from each other, pour your onion and potato mixture on one side of the sheet pan.

9Place sheet pan in oven with rack in the upper 1/3 of the oven and cook for 20 minutes or until lamb reaches an internal temperature of 145-150 degrees Fahrenheit for medium/medium-rare.

10Remove racks of lamb and allow to rest for 10 minutes.

11Place onions and potatoes back in oven, spread evenly across sheet pan and cook for another 10 minutes.

12Serve lamb with potatoes and onions.

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