Careme

Ingredients

• Simple Truth® Natural Rack of Lamb 4 Rib (1 lb) 1 lb $9.99 sale (reg. $23.99)
• Organic Yukon Gold Potatoes (3 lb bag) about 12 oz potatoes (2 medium), remainder for later $3.99
• Organic Broccoli Bunch 1 bunch (~12 oz), cut into florets $2.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $1.99
• Olive oil 2 1/2 tbsp
• Dijon mustard 1 tbsp
• Lemon 1 (zest + 2 tbsp juice)
• Dried rosemary or thyme 1 tsp
• Kosher salt + black pepper to taste
• Optional: butter 1 tbsp (finish)

Instructions

1. Prep: Heat oven to 425°F. Pat lamb dry. Mince garlic. Cut potatoes into 1-inch chunks. Cut broccoli into florets; keep stems sliced thin.
2. Roast potatoes: Toss potatoes with 1 tbsp olive oil, half the garlic, 1/2 tsp salt, pepper, and rosemary/thyme. Spread on a sheet pan; roast 15 minutes.
3. Season lamb: Rub lamb with 1 tbsp olive oil, Dijon, lemon zest, remaining garlic, 1/2 tsp salt, and pepper.
4. Sear (stove): Heat a skillet over medium-high. Sear lamb fat-side down 2–3 minutes until browned, then 1 minute on the other side.
5. Oven-finish: Nestle lamb on the same sheet pan (or a second pan) and roast 12–18 minutes, until 125–130°F for medium-rare (a bit longer for medium).
6. Add broccoli: When potatoes have roasted 15 minutes, toss broccoli with 1/2 tbsp olive oil, 1/2 tsp salt, pepper, and spread on the pan alongside potatoes; roast 10–12 minutes until crisp-tender.
7. Rest + slice: Rest lamb 8–10 minutes. Squeeze lemon juice over broccoli and potatoes. Optional: melt 1 tbsp butter over lamb right after slicing. Serve with pan juices.