Oregano and Orange Rack of Lamb with Caramelized Fingerling Potatoes

Name: Oregano and Orange Rack of Lamb with Caramelized Fingerling Potatoes
Prep time: 15 min
Total time: 1 h
Ingredients: 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

Rating: 4.17 stars

18 Ratings
1 Review

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

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Recipe Summary

prep:

15 mins

total:

1 hr

Servings:

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.

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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.

Reviews (1)

18 Ratings

5 star values: 7
4 star values: 8
3 star values: 2
2 star values: 1
1 star values: 0

Anonymous

08/21/2015

Made this recipe last night for our Anniversary dinner. It was delicious and a wonderful evening. I am not that experienced as cook for fancy cooking, so I had to trust the recipe and it turned out cooked perfectly. One comment, the sauce seems to be called out as prepared but not cooked. I did not want uncooked garlic and shallots, so i cooked the cause in a saucepan first and added a bit more orange juices for taste. That worked great!

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Oregano and Orange Rack of Lamb with Caramelized Fingerling Potatoes

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Reviews (1)

All Reviews for Oregano and Orange Rack of Lamb with Caramelized Fingerling Potatoes