Oregano and Orange Rack of Lamb with Caramelized Fingerling Potatoes
Tender lamb gets a sweet-tart kick from a sauce of orange and oregano. Ask your butcher to french the racks (remove the meat and fat from the first few inches of bone) for a clean presentation. See How to Carve a Rack of Lamb
- 2 racks of lamb (8 ribs each), frenched
- Coarse salt and freshly ground pepper
- 1/2 cup plus 3 tablespoons extra-virgin olive oil
- 3 pounds fingerling potatoes
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 1 large shallot, minced
- 1/4 cup red-wine vinegar
- 3 tablespoons coarsely chopped fresh oregano
- 1 tablespoon minced garlic
- 1 teaspoon finely grated orange zest, plus 1/3 cup fresh orange juice
- 1/2 teaspoon crushed red-pepper flakes
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.
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.
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.
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.