IE 11 is not supported. For an optimal experience visit our site on another browser.

Al Roker's Rack of Lamb with Roasted Potatoes

RATE THIS RECIPE
(6)
TODAY
RATE THIS RECIPE
(6)

Ingredients

Potatoes
  • 1 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
  • Chef notes

    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.

    Preparation

    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.