Rack of Lamb with Rosemary Roasted Potatoes and Shallot Vinaigrette

Recipe courtesy Stephen Jalbert, The Grill at the Ritz-Carlton - Dearborn, MI

Show: The Best OfEpisode: Best of Detroit

Rated: 5 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
45 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: 27 min
Cook: 45 min
Total:: 1 hr 27 min

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Ingredients

1 pound fingerling potatoes, tossed in vegetable oil
1/4 cup mild extra-virgin olive oil
2 tablespoons finely chopped rosemary leaves
2 (8-bone) racks of lamb*
Kosher salt
Black pepper

Vinaigrette:

1 tablespoon seasoned rice wine vinegar
1 tablespoon minced shallots
1/4 cup olive oil
Kosher salt and pepper
*Cook's Note: Purchase lamb from a good source. Have butcher prepare racks in 4-bone portions.

Directions

Preheat oven to 375 degrees F.

Roast the potatoes on a flat sheet pan until almost cooked through, approximately 20 minutes. Allow the potatoes to cool at room temperature for 20 minutes, or until they can be easily handled.

With a paring knife, remove the skins of the potatoes without cutting into the potato itself. Place the peeled potatoes into a bowl. Combine the oil and rosemary. Place half of the mixture into the bowl of potatoes and toss. Season with salt and pepper. Return the potatoes to the sheet pan. Rub the lamb with the remaining half of the oil and rosemary mixture. Season with salt and pepper. In a heated saute pan, or on a hot grill, sear the loins on all sides. Place the potatoes and lamb in the preheated oven (on separate pans).

Combine seasoned rice wine vinegar and minced shallots in a small bowl.

When internal temperature of the lamb is 120 degrees, remove the lamb and let it rest for about 5 to 7 minutes. When lamb has rested, the potatoes will be ready. Toss them in the oil in which they were cooked to prevent dryness and ensure even seasoning.

Pour the juices from the lamb into the bowl containing the shallots and vinegar. Season with salt and pepper. While constantly whisking, slowly pour in 1/4 cup of olive oil. To present, arrange the potatoes on plate, slightly off center. Use vegetables of your choice and place next to potatoes. Slice lamb into 4 equal-sized pieces. Fan the pieces using the bone for height in presentation. Drizzle with vinaigrette.

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Comments & Reviews

recipe Rack of Lamb with Rosemary Roasted Potatoes and Shallot Vinaigrette
sarah antioch, TN 02-24-2010
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SO delicious!
Rated: 5 stars out of 5

I am not a big fan of lamb, but my husband is - so I made this dish for Valentine's day. It was such an easy dish to prepare... and the taste is out of this world! The potatoes were a little bland, but the vinaigrette kicked it up a notch. I will definitely be making this for my next special occasion!Read more
recipe Rack of Lamb with Rosemary Roasted Potatoes and Shallot Vinaigrette
Katelyn Arlington, TX 02-16-2010
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neeed HELP
Rated: 5 stars out of 5

I started making the lamb. I had about 10 minutes left of cooking and I had an emergency and had to take it out of the oven... and leave. I put it in ziploc bags and left it in the fridge in hopes of being able to finish cooking this today. Is it possible for me to finish this today? Is it possible to finish cooking at all? PLEASE HELP. so far it seems like it will be great. but i just want to know if it can be ifnished a day later....Read more
recipe Rack of Lamb with Rosemary Roasted Potatoes and Shallot Vinaigrette
Liz Kansas City, KS 02-15-2010
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Amazing!
Rated: 5 stars out of 5

I also substituted the rice wine vinegar for balsamic and it was an amazing flavor. I've never made lamb before so I was a... little nervous but this turned out wonderful! Super easy and great flavor!!Read more
recipe Rack of Lamb with Rosemary Roasted Potatoes and Shallot Vinaigrette
shannon montague, NJ 02-14-2010
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"AMAZING AND EASY"
Rated: 5 stars out of 5

I LOVED this recipe, I made it for my Mother-in-law who is up from SC to help with the kids, and Lamb is one of her... favorites. This is so amazing, the Lamb was so tender, the Vinaigrette was a perfect addition to this recipe. I Can't wait to make it for My husband when he returns. Thanks Food Network for another AMAZING DINNER!!!Read more
recipe Rack of Lamb with Rosemary Roasted Potatoes and Shallot Vinaigrette
Debby Oakland, CA 12-24-2007
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Rave Reviews
Rated: 5 stars out of 5

I have prepared this for many people and I always get rave reviews! I prepare the shallot vinaigrette with balsamic vinegar... instead of the rice wine vinegar (a slightly heavier taste, but very robust) and not only toss the potatoes with it, but drizzle it over the final presentation. For a heartier meal, I serve green beans (steamed and sauteed in butter and lemon juice) and egg based dinner rolls. The recipe is easy, fun and tasty...in fact, it will be our Christmas dinner tomorrow. You can use this vinaigrette with lamb loin chops as well!Read more
recipe Rack of Lamb with Rosemary Roasted Potatoes and Shallot Vinaigrette
KATHLEEN Port Charlotte, FL 03-10-2006
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So simple and elegant!
Rated: 5 stars out of 5

This was a really easy recipe to follow, and used ingredients that I always have on hand (except for the lamb, of course).... I'm a little paranoid about undercooking meat, so I cooked it until it reached 140 degrees instead of the recommended 120 degrees, and it was done to medium-rare perfection. My husband and I loved this dish and will make it again for company.Read more