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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

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Rack of Lamb with Rosemary Roasted Potatoes and Shallot Vinaigrette

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Ingredients:

Serving

1 lb fingerling potatoes , tossed in vegetable oil
1/4 cup mild extra-virgin olive oil
2 tbsp finely chopped rosemary leaves
2 (8- bone) racks of lamb
kosher salt
black pepper
1 tbsp seasoned rice wine vinegar
1 tbsp 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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	350.13 Kcal (1466 kJ)
Calories from fat	259.44 Kcal
		% Daily Value*
Total Fat	28.83g	44%
Sodium	6.53mg	0%
Potassium	14.18mg	0%
Total Carbs	20.19g	7%
Sugars	0.2g	1%
Dietary Fiber	1.22g	5%
Protein	3.19g	6%
Vitamin C	25.1mg	42%
Iron	1.1mg	6%
Calcium	3.6mg	0%

Amount Per 100 g
Calories	234.67 Kcal (983 kJ)
Calories from fat	173.89 Kcal
		% Daily Value*
Total Fat	19.32g	44%
Sodium	4.37mg	0%
Potassium	9.5mg	0%
Total Carbs	13.53g	7%
Sugars	0.13g	1%
Dietary Fiber	0.82g	5%
Protein	2.14g	6%
Vitamin C	16.8mg	42%
Iron	0.7mg	6%
Calcium	2.4mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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