Roast Rack Of Lamb And Potatoes

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A rosemary roast rack of lamb is a luxurious and delicious dish that is always impressive to serve and yet surprisingly easy to cook! The fragrance of the rosemary cooked with the lamb is absolutely irresistible.

- Racks of Lamb - Yukon Gold potatoes - Garlic - Rosemary - Bay leaves - French Sea Salt - Espelette pepper - Olive oil

Ingredients

STEP 1

Preheat the oven to 350 degrees. First, let's start with the potatoes. Peel and quarter the potatoes. Place in a sauce pan with enough cold water to cover.

STEP 2

Bring to a boil and let cook for 10 minutes on medium boil. As the potatoes are boiling, prepare the 2 racks of lamb.

STEP 3

Using a sharp paring knife, score the fat on the flat outside of the rack of lamb in a criss cross formation. This allows for better cooking.

STEP 4

Thread the rosemary under the string so that it stays inside the racks. Drizzle a little olive oil in the bottom of a baking dish.

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