Simple, flavorful, and perfect every time you make it. My roasted racks of lamb are ridiculously easy and a show-stopping crowd pleaser every time. Have you ever made a roasted rack of lamb? Dinner for a party is prepped and ready in under 30 minutes. Lamb is honestly my go-to protein of choice for its ease and simplicity, and it always feels so special serving it to my guests. A quick sear and trip into the oven make it effortless, and I never break a sweat preparing lamb. Roasted potatoes and shallots feel comforting, and a generous helping of herby walnut pesto ties this meal together. These recipes are loaded with flavor. This season I am serving this very meal on Christmas Eve!
Simple, Classic Roasted Rack of Lamb with
Walnut & Parsley Pesto
+
Roasted Baby Potatoes and Shallots
Cooking time: 22-28 minutes
Serves 4
2 2-3 lb. racks of lamb
2 Tbsp. butter
½ cup Dijon mustard
2 heaping Tbsp. rosemary
2 heaping Tbsp. chopped parsley
4 garlic cloves, crushed
Salt and pepper to taste
View fullsize
View fullsize
To prepare the lamb, preheat your oven to 475 degrees. Allow the lamb to sit on the counter at room temperature for 30 minutes prior to searing. While the lamb is coming to room temp, prepare the herb paste for the racks. Mix the mustard, herbs, and garlic; set aside. Melt butter over medium-high heat in a large skillet suitable for searing, like cast iron. Season the lamb liberally with salt and pepper, and sear on all sides, starting with the fat cap first. Once the lamb is browned, about 4-6 minutes, remove from the pan and generously rub the mustard and herb paste all over the lamb. Put the lamb back into the heat-proof skillet, fat cap facing up, and roast in the oven for 18 minutes. Remove the lamb and allow to rest for 5-7 minutes before slicing into double chops.
Walnut & Parsley Pesto
½ cup walnuts
1 bunch curly parsley
1 tsp. fresh rosemary
1 small clove garlic
½ cup parmesan cheese
½ cup olive oil
Juice of one lemon
Salt and pepper to taste
Pulse all the ingredients in a food processor until combined but not a paste. A bit of texture is great in this pesto. Curly parsley has a milder flavor than flat leaf, but feel free to substitute if you’d like. This pesto keeps well for up to one week in the refrigerator. Remove from the refrigerator at least 30 minutes before serving.
View fullsize
View fullsize
View fullsize
View fullsize
View fullsize
View fullsize
View fullsize
View fullsize
View fullsize
View fullsize
Roasted Potatoes and Shallots
2-3 lbs. small or baby Yukon gold (or red bliss) potatoes, halved
5-6 medium sized shallots, peeled with the rood end intact, sliced in half
2 Tbsp. olive oil suitable for high temp roasting
Salt and pepper to taste
Preheat oven to 375 degrees. Toss the potatoes with the oil, seasonings, and shallots, then pour out onto a baking sheet and roast for 30-35 minutes or until the potatoes are fork-tender. Allow to rest on the baking sheet while you prepare the lamb.
