Roasted Rack of Lamb with Roasted Red Potatoes

Roasted Rack of Lamb with Roasted Red Potatoes

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was "Easter". I am just going to start by saying that I have never made rack of lamb before. I was incredibly surprised on how easy it was and how amazingly good it came out. Honestly, my mouth is water writing this.



  1. 1/2 Cup Bread Crumbs
  2. 6 Cloves Garlic . minced
  3. 2 teaspoons Rosemary Dried
  4. 1/2 teaspoon Salt
  5. 1/4 teaspoon Black Pepper (about 5 cranks)
  6. 4 Tablespoons Olive Oil
  7. 1 7 - 9 Rack of Lamb Bone
  8. to taste Kosher Salt ,
  9. 1 Tablespoon Garlic Dijon Mustard
  10. 3 lbs Potatoes Red
  11. 1/4 Cup Olive Oil
  12. 1 1/2 teaspoons Kosher Salt
  13. 1 teaspoon Black Pepper (about 20 cranks)
  14. 6 Cloves Garlic
  15. 2 Tablespoons Parsley Fresh , chopped


50 mins
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    Start making the potatoes by preheating the oven to 450 degrees.

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    Quarter the potatoes and placing in a large bowl with the olive oil, salt, pepper, and garlic. Toss until the potatoes are well covered. Transfer to a baking dish.

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    Roast in the oven for about 45 minutes to 1 hour until they are browned and crisp. Stir the potatoes a few times while cooking.

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    Meanwhile, prepare the lamb by combining the bread crumbs, garlic, rosemary, salt, and black pepper. Toss the mixture with 2 Tablespoons of Olive oil. Set aside.

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    Season the rack of lamb with kosher salt and pepper. Set aside.

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    Heat 2 Tablespoons olive in a large oven safe skillet over high heat.

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    Add the rack of lamb to the hot oil and sear the lamb on all sides about 1 - 2 minutes. Set aside for a few minutes.

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    Brush the lamb with mustard and roll in the bread crumb mixture until coated.

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    Cover the ends of the bones with foil to prevent charring.

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    Arrange the rack bone side down in the skillet. Place the skillet on the middle rack of the oven and roast for 12 to 18 minutes, depending on the degree of doneness required. Remember to take it out earlier than expected due to the meat cooking while out of the oven.

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    Let the lamb rest for 5 minutes on a plate, loosely covered before carving.

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    Remove the potatoes from the oven and toss with parsley.

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