Colorado Prime Whole Lamb Rack Recipe

Bring to room temp

Remove the whole lamb rack from the refrigerator 45–60 minutes before roasting. Pat dry thoroughly with paper towels. Trimming: if bones aren’t frenched, expose them for a cleaner presentation by trimming excess fat and meat between bones.

Make herb paste

In a small bowl combine chopped rosemary, thyme, parsley, minced garlic, Dijon mustard, olive oil, lemon zest, sea salt and black pepper. Mix into a coarse paste. Taste and adjust salt/pepper.

Preheat the oven to 425°F (220°C). Place the lamb rack bone-side down (fat cap up) on a rimmed roasting pan or roasting rack set in a pan. Using your hands or a spatula, spread the herb paste evenly over the fat/top of the rack, pressing gently so it adheres. Let rest while you prepare potatoes (about 10 minutes).

Roast

Put the lamb in the preheated oven. Roast at 425°F (220°C) for 15 minutes to develop color, then reduce oven temperature to 375°F (190°C) and continue roasting. For medium-rare aim for an internal temperature of 125–130°F (52–54°C) measured in the thickest part of the meat away from bone — about 12–18 minutes more depending on oven and rack size. For medium cook to 135–140°F (57–60°C).

Rest

When the lamb reaches target temp remove from oven, tent loosely with foil and rest 10–15 minutes; carryover will raise internal temp ~5°F. During resting, finish potatoes and make salad and optional pan sauce.

Carve

After resting, transfer to a cutting board. Using a sharp knife, slice between the bones into 8 individual chops or serve the whole rack intact depending on presentation.

While oven is heating, toss the potatoes with 2 tbs olive oil, smashed garlic cloves, whole rosemary sprigs, coarse salt and black pepper in a bowl until evenly coated. Spread potatoes in a single layer on a rimmed baking sheet or in a shallow roasting pan with space between pieces for browning.

Place potatoes in the oven at the same time as the lamb (on a separate rack). Roast at 425°F (220°C) for 15 minutes to brown, then move to 375°F (190°C) if you lowered the oven for lamb and continue roasting for another 20–30 minutes, tossing once or twice, until tender and golden and an instant-read thermometer reads ~205°F in center or a fork slides easily through. Total time: about 35–45 minutes depending on size.

For extra finish: in the last 5 minutes, remove the garlic and rosemary sprigs, dot potatoes with 1 tbs butter and toss to coat for gloss and flavor. Keep warm until lamb rests and is ready to serve.

Make the dressing: whisk together extra-virgin olive oil, white wine vinegar, Dijon mustard, honey, salt and pepper in a small bowl until emulsified.

Assemble the salad: place quartered endive and optional baby arugula in a bowl. Add toasted walnuts and shaved Parmesan. Drizzle the dressing over the greens and toss gently to coat. Taste and adjust seasoning. Hold at room temperature; serve immediately alongside lamb and potatoes.

Optional pan sauce: After removing lamb from the roasting pan, place pan over medium heat on the stovetop (use a burner-safe pan). Add red wine (if using) to deglaze, scraping up browned bits. Reduce by half (~2–3 minutes), then add stock and reduce to slightly saucy consistency (~3–5 minutes). Swirl in 1 tbs unsalted butter off heat for sheen, season to taste with salt and pepper. Strain if desired. Spoon a little sauce over sliced lamb when serving.

Plate: Arrange roast potatoes and a portion of endive salad on each plate. Place lamb rack (or sliced chops) on top or to the side, drizzle with pan sauce if using, and garnish with a small sprig of rosemary or extra herb leaves.