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Al Roker's Rack of Lamb with Roasted Potatoes
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(6 rated)

Sometimes it's nice to enjoy a restaurant-quality meal without leaving the comfort of your own home. This succulent lamb with tender potatoes has all the flavor and flair of a dinner out and is quick and easy enough to make in your own kitchen.


  • Potatoes

    • One 3-pound bag tri-color potatoes
    • 3 tablespoons olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
  • Lamb

    • 2 racks of lamb, room temperature
    • Olive oil
    • Salt and freshly ground black pepper


For the potatoes:

1. Preheat oven to 400°F.

2. Wash the potatoes and cut into quarters.

3. Toss in olive oil and season with salt and pepper.

4. Add to a foil lined sheet tray. Roast potatoes, stirring once, until golden brown and tender, about 30 minutes.

For the lamb:

1. Rub the racks of lamb with olive oil. Generously season with salt and pepper on both sides.

2. In a hot cast iron skillet, sear lamb chops until nice and golden, about 4 minutes on each side.

3. Arrange the rack bone side down. Add the skillet to the pre-heated oven to finish cooking, 12-18 minutes depending on the degree of doneness you want. Medium rare is 130°F-140°F. Let rack rest for 10 minutes before carving.

Related video

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Al Roker demonstrates how to make a delicious yet easy rack of lamb for Easter

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