Rack of lamb with rosemary, garlic and roasted potatoes
Juicy rack of lamb with rosemary and garlic and crispy oven-roasted baby potatoes, serves 2. Pour Giesen New Zealand Merlot (<0.5%) alongside.
Its fine, powdery tannins balance the rich lamb, and the notes of blackberry and wild herbs echo the rosemary. Rather skip the wine? Botivo (<0.5%) with soda water is made with rosemary and thyme and pairs nicely with the herbs.
Updated on 13 October 2026
Ingredients
- 1 rack of lamb (about 8 ribs)
- 4 sprigs fresh rosemary, finely chopped
- 4 cloves garlic, finely chopped
- 2 tablespoons olive oil
- 500g baby potatoes, halved
- Salt and pepper to taste
Preparation method
- In a bowl, mix the chopped rosemary, garlic, olive oil, salt and pepper. Rub the lamb rack with this mixture, making sure it is evenly distributed over the meat. Let it marinate for at least 30 minutes, preferably longer for more flavor.
- Preheat the oven to 200°C.
- Place the halved baby potatoes on a baking tray, sprinkle with olive oil, salt and pepper, and roast in the oven for 25-30 minutes, or until golden brown and crispy.
- Heat a skillet over medium heat. Sear the rack of lamb on both sides, about 2-3 minutes per side. Then place the rack of lamb in the oven and cook for another 15-20 minutes for medium-rare, depending on the thickness. After cooking, let the meat rest for a few minutes before carving.
- Carve the rack of lamb between the ribs into individual chops. Serve with the roasted potatoes and garnish with extra rosemary if you like.
