Careme Recipes

Ingredients

• Frenched rack of lamb 1 rack, about 1-1.25 lb
• Yellow Creamer Potato Bag or small potatoes 12-14 small potatoes 5.54
• Organic Rosemary, 0.5 OZ 1 pack 2.99
• Organic Thyme 1 pack 2.49
• Organic Garlic, 3 CT 3 cloves 2.89
• Yellow Onion 1 small 1.49
• olive oil 2 tablespoons
• butter 1 tablespoon
• flour 1 tablespoon
• chicken or beef broth 1 cup
• Dijon mustard 1 tablespoon
• salt to taste
• black pepper to taste

Instructions

1. Preheat oven to 425°F.
2. Halve any larger small potatoes so they are all about the same size. Toss with 1 tablespoon olive oil, salt, pepper, and a few thyme leaves. Spread on a sheet pan and start roasting for 15 minutes.
3. Meanwhile, pat the frenched rack of lamb dry. Season generously with salt and pepper. Finely chop 1 tablespoon rosemary, 1 tablespoon thyme, and 2 garlic cloves. Rub the lamb with 1 tablespoon Dijon mustard, then press the herbs and garlic onto the meaty side.
4. Heat an oven-safe skillet over medium-high heat with a little oil. Sear the lamb 2 minutes on the fat side and 1 minute on the meaty side just to brown.
5. Move the lamb to the sheet pan with the potatoes or transfer the skillet to the oven. Roast 18-25 minutes for medium-rare to medium, until the center reaches 130-140°F. Stir potatoes once during roasting.
6. Transfer lamb to a board and rest 10 minutes loosely tented with foil. Keep potatoes in the turned-off oven if needed.
7. For the gravy, place the skillet on medium heat. Add 1 tablespoon butter and the finely chopped small onion plus remaining 1 garlic clove. Cook 2-3 minutes until softened.
8. Sprinkle in 1 tablespoon flour and stir for 1 minute. Slowly whisk in 1 cup broth, scraping up browned bits. Simmer 3-5 minutes until lightly thickened. Season with salt, pepper, and a pinch more chopped rosemary if desired.
9. Carve the rack between the bones into double or single chops. Serve with roasted potatoes and spoon the gravy alongside or underneath the lamb.