Ingredients:

  • 1 (2-2.5 pound) rack of lamb, frenched (approx. 900g - 1.1kg)
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon kosher salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 1 cup fresh breadcrumbs (preferably panko), (60g)
  • 1/4 cup finely chopped fresh rosemary (15g)
  • 1/4 cup finely chopped fresh parsley (15g)
  • 2 cloves garlic, minced (6g)
  • 2 tablespoons Dijon mustard (30ml)
  • 2 tablespoons olive oil (30ml)
  • 1/4 teaspoon kosher salt (1g)
  • 1/8 teaspoon black pepper (0.5g)
  • 1.5 pounds Yukon Gold potatoes, cut into 1-inch pieces (approx. 680g)
  • 2 tablespoons olive oil (30ml)
  • 2 sprigs fresh rosemary
  • 1/2 teaspoon kosher salt (3g)
  • 1/4 teaspoon black pepper (1g)

Instructions:

  1. Pat the rack of lamb dry with paper towels. Season with salt and pepper.
  2. Toss the potatoes with olive oil, rosemary, salt, and pepper in a large bowl. Spread in a single layer on the roasting pan.
  3. Heat olive oil in a large skillet over medium-high heat. Sear the lamb on all sides until browned (about 2-3 minutes per side).
  4. In a small bowl, combine breadcrumbs, rosemary, parsley, garlic, Dijon mustard, olive oil, salt, and pepper.
  5. Remove the lamb from the skillet and place it on top of the potatoes in the roasting pan. Spread the herb crust evenly over the top of the lamb rack.
  6. Roast in a preheated oven at 400°F (200°C) until the internal temperature of the lamb reaches 130-135°F (54-57°C) for medium-rare, 135-140°F (57-60°C) for medium, or 140-145°F (60-63°C) for medium-well.
  7. Remove the lamb from the oven and let it rest for 10-15 minutes before carving.
  8. Carve the rack of lamb into individual chops and serve with the roasted rosemary potatoes.