Rosemary Rack of Lamb With Crushed Potatoes Recipe (2024)

Start your potatoes, or any root vegetables for that matter, in cold salted water and slowly bring to a light boil. This allows evening cooking throughout the vegetable instead of from the outside in which occurs when using boiling water.You'll find the skins will stay intact this way.

I cooked this recipe tonight and it was utterly delish!Cooking time for my one rack was more like 35 minutes @ 400 for rare.The tiny Yukon gold potatoes I used absorbed the lamb juices and were amazing. Crispy but still moist.This is definitely a recipe I will do again and again and again ...

Have you prepared this recipe or is your opinion without having tried it once?

Try using a good quality fish sauce in place of the anchovies. Same flavor profile but easier to use

I am so tired of people complaining about salt and fat in these recipes. If it’s too much for you, move on... make something else. I can read a recipe to see the salt and fat content for myself, thank you. Now... I made the recipe as written except for the mustard (I had no idea I as out!). Didn’t miss it. Superb! I loved the anchovies/garlic paste. Hubby said it was the best rack of lamb I have ever made. It did take longer than 20 minutes for a half rack, but still a definite keeper.

Excluding the salt (don't add any more) anchovies are the secret ingredient to improve the flavor of any savory dish. I add a couple to my tomato sauce. You can not taste "anchovies" but when you compare it to the sauce without them, the sauce is clearly better.

Yikes. So this turned out to be a mushy mess - no caramelization. Better version? Salt the lamb and let it come to room temp. Sear in a hot pan, cast iron preferably, with a little olive oil, fat cap down first. Once the fat has rendered, sear both sides, then remove the lamb to a separate dish, spooning the marinade over the lamb. In the cast iron pan, smash then oil & salt the potatoes, lay the lamb & rosemary over, then roast to 125-130. Let it rest to 135-140. Perfection.

Salt and seasoning is subjective related to personal taste and health. I have fixed this recipe multiple times because it is easy, and delicious as written. If you need to adjust for your personal needs by all means do so but the recipe does not deserve your general criticism. Your comment reflects your general preference in cooking.

Made this tonight & followed the recipe except the cooking temperatures & times based on the comments.I roasted at 450 degrees for 30 minutes. The crust was perfect & it was more medium to medium rare- which we liked. If you want it rarer, the 20 minutes would be fine at the higher heat. I preheated the oven & the lamb was room temperatureThe higher heat gave it the perfect crispy crust on the lamb & the potatoes were incredible. I will use the potato recipe with chicken & pork as well.

Gah, a recipe with anchovies (!) and dijon which starts w/ 'generous salt' and moves on to salting the crushed potatoes? No wonder such homemade food is like commercial & restaurant sodium bombs. Like watching Lydia B salt whatever's in her pan and then say 'not too much, we add parmesan later.'Eliminate salt when in the other ingredients. You will be surprised at the taste and the postprandial-feel improvement --- less need for glasses of water alongside the wine.

ONE WORD! Yummmmmmmmmmmmmmmm

Just tried this nice recipe. Next time I would sear the meat before adding to the pan, and would temper meat well in advance. My professional oven did not brown the lamb, until I used the broil function to achieve a better result. The time required is substantially longer than indicated but worth the wait. Will try this again and again.

Exactly what I did! I had fish sauce in my pantry but not anchovies. This recipe is so easy and delicious. I did have to jack my oven up a little more and leave it in a little longer but didn't get Chopped. Lamb was cooked to perfection. Ooo and the potatoes too. Yummy! I didn't salt the lamb as instructed in the first step nor put salt in the water. Just some fish sauce in the marinade and liberal amt of kosher salt on the potatoes.

Make sure you bring the lamb to room temperature before cooking (or expect a much longer cook time and a less even cook)

Cooking time for 125 degrees was more like 35 minutes. Started potatoes @400 15 mins before lamb (at room temp). Does placing rack directly on potatoes increase cooking time? Great recipe, but gotta work on timing and better placement of meat thermometer.

First time I made this with 1 rack of lamb and 1/2 the marinade portions. I followed the marinade recipe with the exception that I used anchovy paste instead of mincing up anchovy fillets. Frankly, the lamb tasted great and it was easier to use the paste. I also had some left over baked russet potatoes. I cut them crosswise into about 1-1/4" slices and put some olive oil on them, seasoned them and placed them under the lamb rack in the roaster. Cooked @ 425 for 25 min., to 125 deg. med/rare.

The time to cook a half rack was twice this…but mine was not at room temp to begin….

Agree with various other comments: Recipe is fantastic, make your own modifications. Salt is like abortion, if you're against it, don't use it but don't force your views on others. Convect roasting at 404 F in a Wolf electric oven (80% of heat is from from broiler at this setting) for 30 mins yielded blood rare lamb in the middle and the potatoes weren't crisped even after another 2. My oven needed at least 420F to cook the lamb properly, I roasted the potatoes at 440F for 10 more mins.

Wow. So easy and lamb so tender. I bought my rack of Lamb at Trader Joe's so reasonable price. I did not have either anchovies or fish sauce available so I added just 1/2 teaspoon Hoisin sauce and same amount of soy sauce. I have no idea if either of those contributed seriously to lamb. lamb was perfectly cooked in 20 minutes at 400 degrees. I did turn oven to 425° to preheat and then turned it down to 400 once I put in the lamb. Potatoes were so good that I could just skip the lamb next time:)

This recipe sets a new standard of wonderfulness. I used rack of lamb purchased from Trader Joe's ($21 for a rack with 8 ribs). About half way through my dinner, I texted friends to come join me for rack of lamb dinner. So easy... so delicious... I wanted to share. I didn't have either anchovies or fish sauce at hand, but I added 1/2 teas. of hoisin sauce and 1/2 teas of soy sauce. I used no additional salt at any point in recipe because I need to follow low sodium diet.

I did a single rack at 450° and did it for about 19 minutes. (I was cooking it at an altitude of 7,000 ft above sea level) However, broiling it t the last couple of minutes would probably give it a nice crust. It was so easy and delicious!

The coating/marinade for the lamb is delicious. However, I think the recipe is a bit flawed. I made it for friends last night and it took much longer than 20 minutes to cook the lamb, it wasn't even done at 30 minutes (it was still basically rare). We wound up slicing the lamb into individual chops and putting it back in the oven. The potatoes were not as crisp as I like, either. Next time I will cook the lamb and the potatoes separately.

Served this with snap peas with walnuts and pecorino cheese (this is in this recipe box)

I made this New Year’s Day dinner. There were two of us so I halved the recipe. A few suggestions: bring the lamb up temp 1st, searing the lamb first to get a nice crust (I put mine under the broiler after cooking). The cooking time or temp seemed off, my rack was under done and had to go back in for 10 min for even medium rare. I used too much olive oil for the potatoes as I was afraid they’d stick to the pan, be mindful of that. I did love the one pan dinner (excluding the pan for boiling).

I made the recipe exactly as instructed, and I'd say it was just okay. It came out perfectly roasted after about 30-35 minutes. But it wasn't as flavorful as the recipe I normally use, which has the lamb coated with a mixture of herbs, garlic, and Dijon mustard. The potatoes were a mess. I'm glad I didn't serve it to company.

Cooked lamb at 425/450 for 20 min Cooked thick pork chops at 425

Delicious. The lamb was amazing though not that much more than any other recipes I’ve made. Next time I think I will try searing the lamb first to brown and render some of the far before it goes in the over. The winner of this recipe, though, was the lamb fat cooked potatoes. So delicious and perfectly crispy. I turned up the heat to 450 as I cooked them for an additional 15 mins and they were just about perfect.

It was okay, but a simple rosemary/thyme mixture with a mint sauce is much better.

my yukon potatoes are a little more oblong than the recipe recommends Can I just cut them in half and the cook them?

Truly delicious. Flavors as recipe is written are outstanding. I did have some trouble gauging when rack was done--and we prefer rare--so make sure you're testing. It seemed to skip rare and go to medium rare in a blink of an eye.l