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Rack of Lamb with Rosemary Roasted Potatoes and Shallot Vinaigrette Recipe

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 Of

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

Showing 11-19 of 19

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  • on February 16, 2010

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    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....

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  • on February 15, 2010

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    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!!

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  • on February 14, 2010

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    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!!!

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  • on December 24, 2007

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    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!

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  • on March 10, 2006

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    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.

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  • on April 03, 2005

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    I thought it really brought out the flavor of the lamb, but I still tasted the other spices in the recipe. It was very good.

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  • on November 30, 2004

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    Castle 2001 Sonoma Valley Zinfandel

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  • on November 29, 2004

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    This was the very best beef I have ever tasted. My whole family loved it!

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  • on May 29, 2004

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    My son is 20 and wanted to fix a meal for his girlfriend that Mom hadn't taught him how to cook. This is the dish he chose and it turned out great. I only had to help him a little and that was basically because he was running out of time. This is a recipe that can be prepared by a novice cook that will make them look like they have been cooking for a long time!

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