Rosemary Rack of Lamb With Crushed Potatoes
Recipe Date:
March 15, 2025
Serving Size:
4
Cook Time:
01:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
- 2 lamb racks, about 1½ pounds each, preferably frenched
- salt and pepper to taste
- 2 tbsps Dijon mustard
- 3 cloves of garlic, minced
- 4 anchovy fillets, minced
- extra-virgin olive oil
- 2 pounds small, round potatoes, scrubbed and left whole
- 2 tbsps roughly chopped rosemary
- 2 tbsps roughly chopped parsley, for garnish
Directions
Tasting notes: Lamb and Cab franc pair so well together! The earthiness of the lamb and the fruit-forward flavors of the wine balance each other out.
Serena's tips: Keep an eye on the cooking time as we find the potatoes takes longer than what the recipe says. Also, if you are smashing the potatoes, make sure they are small. If you have larger potatoes it is easier to halve or quarter them.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1019078-rosemary-rack-of-lamb-with-crushed-potatoes
Recipe courtesy of David Tanis for the New York Times. Photo courtesy of Christopher Testani for the New York Times.
