roasted lamb

If you have time, stud the lamb a day in advance to allow the flavours to really permeate the meat

Roast lamb studded with rosemary & garlic

leg of lamb

garlic

rosemary

vegetable oil

carrots,

onion,

glass red wine (about 150 milliliters)

1.2l beef or lamb stock

Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.

Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.

If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.

Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.

Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.

Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it’s cooked, each side has been in the stock.

A lamb roast fit for a weeknight. It's hard to resist when served with green beans, olives and tomatoes. So don't.

Marco Pierre White's roasted lamb rump a la Provencale

lamb rumps, tied

rosemary, leaves

thyme, leaves

vine-ripened cherry tomatoes

green beans,

(60 grams) black olives, pitted, chopped

lemon

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852842001&=domain=del

5348771529001-5981852842001

This roasted Rack of Lamb recipe is elegant and sure to impress, plus you won&#039;t believe how easy it is! It&#039;s a delicious one-pot-meal that includes a bed of roasted garlic rosemary potatoes.

Rack of Lamb with Garlic Rosemary Potatoes

frenched lamb racks* (, about 1 1/2 pounds each)

Salt and pepper

Tablespoons olive oil (,

potatoes

parsley

Extra virgin olive oil (,

Dijon mustard

garlic (, cloves

extra virgin olive oil

Tablespoons fresh chopped rosemary (, divided)

Bring lamb to room temperature: Remove the lamb racks from the fridge and season them all over with kosher salt and freshly cracked black pepper. Allow the meat to come to room temperature, about 30 minutes to 1 hour.

Meanwhile, parboil the potatoes. Add potatoes to a large pot of cold, salted water. Cook over medium heat until tender, about 15-20 minutes. Drain potatoes and place on a large baking sheet*.

Make Lamb Marinade: Add Dijon mustard, garlic cloves, ¼ cup olive oil, and 2 tablespoons rosemary leaves to a food processor and process until finely chopped and combined.

Heat the oven to 425 degrees F and place oven rack on the top ⅓ of the oven.

Sear Lamb Racks: Heat a large cast iron pot over medium-high heat. Add 2 tablespoons olive oil to lightly coat the bottom of the pan. Once hot, add lamb racks, fat side down first. Sear for 1-2 minutes on each sides.

Smash Potatoes: Use the back of a spoon to gently smash the potatoes flat. Drizzle them with 1-2 tablespoons extra virgin olive oil, and season with a little kosher salt and pepper. Sprinkle remaining 1 tablespoon rosemary over potatoes.

Prepare to Roast: Lay the seared lamb racks on top of the potatoes*, with the bones curving downwards (fat side up). Optional, wrap the exposed end of the rib bones in foil, for a prettier appearance when serving. Spoon the lamb marinade over the lamb racks.

Roast, uncovered, for 15-25 minutes, until a meat thermometer registers 120-130 degrees F for rare, or 130-140 degrees F for medium rare. I suggest removing from oven when it reaches 5 degrees below your desired temperature, since the meat will continue to cook as it rests.

Rest: Remove lamb to a cutting board and tent with foil. Allow to rest for 15 minutes before serving.

Crisp Potatoes: Return potatoes to oven and roast for 10 more minutes, until crispy.

To serve, cut the lamb in between the bones and transfer to a serving platter with the potatoes. Sprinkle with fresh parsley. Serve 2-3 chops per person.

https://content.jwplatform.com/videos/8wGtgHBO.mp4

Get ready to impress with this amazing (and EASY!) roasted Rack of Lamb that's a one-pan meal, roasted with garlic rosemary potatoes.

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