Recipes Ingredients Meat & Poultry Lamb Recipes Oregano and Orange Rack of Lamb with Caramelized Fingerling Potatoes 4.2 (18) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hr Servings: 8 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 Ingredients 2 racks of lamb (8 ribs each), frenched Coarse salt and freshly ground pepper ½ cup plus 3 tablespoons extra-virgin olive oil 3 pounds fingerling potatoes ½ cup coarsely chopped fresh flat-leaf parsley 1 large shallot, minced ¼ cup red-wine vinegar 3 tablespoons coarsely chopped fresh oregano 1 tablespoon minced garlic 1 teaspoon finely grated orange zest, plus ⅓ cup fresh orange juice ½ teaspoon crushed red-pepper flakes Directions 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. Rate it Print