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

Picture of Rack of Lamb with Rosemary Roasted Potatoes and Shallot Vinaigrette Recipe Photo: Rack of Lamb with Rosemary Roasted Potatoes and Shallot Vinaigrette Recipe
Rated 5 stars out of 5
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  • Read 18 Reviews
Total Time:
1 hr 27 min
Prep
15 min
Inactive
27 min
Cook
45 min
Yield:
4 servings
Level:
Easy
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Ingredients

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.

* Restaurant Recipe

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.

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Newest Ratings and Reviews

Read all 18 reviews

  • on March 14, 2011

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    Very easy and delicious!!!!

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  • on February 16, 2011

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    This recipe was very easy and flavorful! Made this for Valentine's day and my boyfriend loved it. The shallot viniagrette on top made the dish! Did not have any juices leftover from the lamb, but it was delicious nonetheless.

    As per other reviews, I purchased the lamb at Wegmans and it was prepackaged and trimmed of all fat. If you're not familiar with cooking lamb I would suggest you research online. I personally have only cooked lamb one other time and didn't have any issues, but I also educated myself through sources on the internet. A thermometer is a MUST when cooking meat otherwise you can easily undercook or overcook, which would ruin this perfect dish.

    Would highly recommend everyone to try!

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  • on February 15, 2011

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    Absolutely delicious. The searing on the stove top is really key to these coming out nicely. If rack of lamb weren't so expensive, I would make this all the time. The rosemary is a perfect complement to the lamb.

    people found this review Helpful.
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Next Recipe

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