New Zealand Rack Of Lamb Recipe
roasted fingerling potatoes + marinated grilled romaine heart + rosemary mustard pan sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Rack of Lamb
Roasted Fingerling Potatoes
Grilled Romaine Hearts
Rosemary Mustard Pan Sauce
Method
Preparing the Rack of Lamb
Marinate the Lamb
In a small bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the rack of lamb and let it marinate for at least 30 minutes at room temperature.
Roasting the Lamb
Preheat the oven to 400°F (200°C). Place the marinated rack of lamb on a roasting pan and roast for about 20-25 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare. Let it rest for 10 minutes before slicing.
Roasting Fingerling Potatoes
Prepare Potatoes
In a bowl, toss the halved fingerling potatoes with olive oil, salt, black pepper, and chopped thyme. Spread them out on a baking sheet.
Roast Potatoes
Place the baking sheet in the oven alongside the lamb and roast for about 25-30 minutes or until golden brown and tender, stirring occasionally.
Grilling Romaine Hearts
Making the Sauce
Prepare the Sauce
In the same pan used for the lamb, add chicken or vegetable broth, Dijon mustard, and chopped rosemary. Bring to a simmer and let it reduce slightly. Season with salt and black pepper to taste.