Oven-Roasted Rack of Lamb with Apple–Onion Pan Sauce + Crispy Yukon Golds

A restaurant-feeling lamb dinner that’s shockingly weeknight-friendly: the rack roasts fast, while sweet-tart apples and onions melt into a glossy pan sauce. Served with crispy-on-the-edges Yukon Golds—pure January comfort in the PNW.

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Ingredients

Simple Truth® Natural Rack of Lamb 4 Rib 1 lb (about 4 ribs) $9.99 sale (reg $23.99)
Organic Yukon Gold Potatoes 1 lb (from 3-lb bag) $3.99
Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 large apple, sliced $3.99 sale
Organic Jumbo Yellow Onion 1 medium, sliced $1.49/lb
Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
Organic Baby Dill 1–2 tbsp chopped (optional but great) $2.49
Olive oil 2 tbsp, divided
Dijon mustard 1 tbsp
Salt & black pepper to taste
Ground cumin (optional) 1/4 tsp
Chicken stock or water 1/3 cup
Butter 1 tbsp
Lemon (optional) 1 tsp juice

Instructions

Prep: Heat oven to 425°F. Pat lamb dry. Halve any large potatoes so pieces are 1–1½ inches.
Roast the potatoes: Toss potatoes with 1 tbsp olive oil, salt, pepper. Spread on a sheet pan; roast 20 minutes.
Season the lamb: Rub lamb with 1 tbsp olive oil, Dijon, minced garlic, salt, pepper, and optional cumin.
Start lamb + apples/onions: Push potatoes to one side (or use a second pan). Add sliced onion and apple to the pan with a pinch of salt and a drizzle of oil; nestle lamb alongside, fat-side up.
Roast: Roast 15–20 minutes more, until lamb hits 130–135°F for medium-rare (or 140°F for medium). Potatoes should be browned; apples/onions soft and caramelized at edges.
Rest lamb: Move lamb to a board and rest 10 minutes.
Make quick pan sauce: Put the sheet pan on the stove over medium heat (or scrape into a skillet). Add stock/water and butter; scrape up browned bits, simmer 2–3 minutes until slightly glossy. Stir in dill and a squeeze of lemon if using.
Serve: Slice into 4 chops. Plate with potatoes and spoon apples/onions and sauce over the lamb.

Health notes: ~900–1050 calories per serving (depends on rack fat + potatoes). High protein; more indulgent from the lamb fat—balance it with a big green salad if you’d like.

Drink pairing: Washington: Chateau Ste. Michelle Riesling (off-dry works beautifully with apple + lamb), or a Yakima Valley Syrah if you prefer red.

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