Ingredients
2 rack of lamb (8 ribs each frenched)
coarse salt
freshly ground pepper
1/2 cup extra-virgin olive oil (3 tablespoons)
3 lbs fingerling potatoes
1/2 cup flat leaf parsley (coarsely chopped fresh)
1 shallot (minced)
1/4 cup red wine vinegar
3 tbsps fresh oregano (coarsely chopped)
1 tbsp minced garlic
1 tsp grated orange (finely, zest plus 13 cup fresh, juice)
1/2 tsp red pepper flakes (crushed)
Preparation
Directions
Step 1
Preheat oven to 425 degrees. Season lamb with salt and pepper. Heat a large skillet over high heat. Add 1 tablespoon oil. Sear lamb on both sides until deeply golden, 4 to 5 minutes.
Step 2
Transfer racks to a rimmed baking sheet, fat side up. Toss potatoes with 2 tablespoons oil, and season with salt and pepper. Arrange potatoes around lamb.
Step 3
Roast until an instant-read thermometer inserted into the center of the lamb reaches 130 degrees (medium-rare), 20 to 25 minutes. Transfer racks to a cutting board. Return potatoes to oven. Roast until tender, about 15 minutes more.
Step 4
Combine remaining 1/2 cup oil, the parsley, shallot, vinegar, oregano, garlic, orange zest and juice, red-pepper flakes, and 1/2 teaspoon salt. Spoon some sauce over lamb. Carve lamb into individual chops, slicing between ribs. Serve with potatoes and remaining sauce.
Source Martha Stewart Living, December 2010
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Tags
Fingerling potatoes
Main course
Mediterranean
Oregano
Rack of lamb
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