Roast Rack Of Lamb Recipe
with herb crust and fruity mesclun salad and straw potato
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.
For the Roast Rack of Lamb
For the Fruity Mesclun Salad
For the Straw Potatoes
Method
For the Roast Rack of Lamb
Prepare the Lamb
Preheat your oven to 400°F (200°C). In a bowl, mix together olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Rub this mixture all over the rack of lamb, then brush with Dijon mustard.
Press the breadcrumbs onto the mustard-coated lamb to form a crust.
Roast the Lamb
Place the lamb on a roasting pan and roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Let it rest for 10 minutes before slicing.
For the Fruity Mesclun Salad
Prepare the Salad
In a large bowl, combine mesclun greens, sliced strawberries, blueberries, and crumbled feta cheese. Drizzle with balsamic vinaigrette and toss gently to combine.
For the Straw Potatoes
Fry the Potatoes
Heat vegetable oil in a large skillet over medium-high heat. Add the julienned potatoes to the hot oil and fry until golden and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.