Rack of Lamb with Rosemary and Mustard Crust with Garlic Roasted Potatoes

| June 5, 2011 | 0 Comments

delicious rack of lamb for dinner with garlic potatoes

Rack of lamb with rosemary and mustard crust with garlic roasted potatoes

Indulge your love of gourmet home cooking with this Rack of Lamb with Rosemary and Mustard Crust with Garlic Roasted Potatoes and take extra comfort in knowing that this mouth-watering dish is deliciously guilt-free. This delicious Rack of Lamb recipe will be sure to impress at your next dinner party.

Ingredients (serves 4)

4 lamb racks (3 cutlets on each rack), French trimmed
2 tbs wholegrain mustard
1 tbs chopped fresh rosemary
Olive oil spray
1 kg small Lady Christl potatoes (see notes)
1 tbs olive oil
1 tbs whole fresh rosemary leaves
1 whole garlic bulb, cloves separated, peeled (see notes)
1 tbs sea salt


1. Preheat oven to 200°C. Place the potato and garlic in a roasting pan. Drizzle over the oil. Toss to combine. Sprinkle with whole rosemary sprigs and salt.
2. Bake for 45 minutes.
3. Meanwhile, heat a large non-stick frying pan over high heat. Spray with oil. Cook lamb racks for 1-2 minutes each side or until browned. Combine the mustard and chopped rosemary in a small bowl. Spread one-quarter of mustard mixture over the top of each lamb rack.
4. Once the potatoes have cooked for 45 minutes add the lamb to the to the same roasting pan as the potatoes if room permits alternatively use a new roasting pan. Roast for 15 minutes for medium or until lamb is cooked to your liking. Transfer lamb to a plate. Cover with foil. Set aside for 5 minutes to rest. Serve with garlic potatoes.

Recipe Notes

You can use gluten-free mustard to make this recipe gluten free. If small Lady Christl potatoes are unavailable, use small Nadine or Pink Eye potatoes are a good alternative. You can adjust the amount of garlic used to suit your personal taste.

Category: Food + Drink, Recipes

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