Oregano and Orange Rack of Lamb with Caramelized Fingerling Potatoes

18 Ratings
  • 5 7
  • 4 8
  • 3 2
  • 2 1
  • 1 0

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

Martha Stewart Living, December 2010

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Recipe Summary test

prep:
15 mins
total:
1 hr
Servings:
8
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Ingredients

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.

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  • 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.

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Reviews (1)

18 Ratings
  • 5 7
  • 4 8
  • 3 2
  • 2 1
  • 1 0
Martha Stewart Member
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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