French · Dinner
French Roast Rack of Lamb with Herbs (Gluten-Free)
Individually roasted French rack of lamb rubbed with garlic, rosemary and thyme, seared in a skillet then finished in the oven for a pink, tender center under a browned herb crust. Served with pan jus, roasted fingerling potatoes and a scatter of parsley. Gluten-free, no wheat crust or thickener used.
$12
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
559Calories
38.8gProtein
34.1gFat
16.2gCarbs
1.9gSugar
2.4gFiber
1318mgSodium
139mgChol
12.9gSat Fat
894mgPotassium
57mgCalcium
4.4mgIron
2.4mcgVitamin B12
17mgVitamin C
gluten-free
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Pat the lamb rack dry, season with salt and pepper. Mash minced garlic with chopped rosemary, thyme, and half the olive oil into a paste.
2
Sear
Heat remaining olive oil in an oven-safe skillet over high heat. Sear the lamb rack fat-side down for 2–3 minutes until deeply browned, then sear remaining sides for 1 minute each.
3
Roast
Rub the herb-garlic paste over the seared lamb. Scatter halved potatoes in the skillet and roast at 425°F (220°C) for 15–18 minutes until the thickest part reaches 130°F (54°C) for medium-rare.
4
Rest
Transfer the lamb rack and potatoes to a plate. Tent loosely with foil and rest for 10 minutes.
5
Deglaze
Set the skillet over medium heat, pour in red wine, and scrape up browned bits for 1–2 minutes until wine reduces by half. Add beef stock and simmer 3–4 minutes until slightly thickened, then whisk in butter.
6
Plate
Slice the rested rack between the bones into chops. Arrange over potatoes, spoon pan jus over the top, and finish with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz420g, bone-in French-trimmed lamb rack (about 2 ribs)
- 2 tbsp2 tbsp olive oil, divided
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 2 tsp2 tsp fresh thyme
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 7 oz200g fingerling potatoes
- 1/2 cup120ml dry red wine
- 1/2 cup120ml beef stock
- 2 tsp2 tsp butter
- 2 tsp2 tsp parsley for garnish
