Rack of lamb with rosemary, garlic and roasted potatoes
Serves 2. Juicy rack of lamb, marinated with rosemary and garlic, served with crispy roasted potatoes. The spicy flavours of the lamb are enhanced by the fruity and herbal notes of the alcohol-free red wine Giesen Merlot . The rich flavours of blackberries, plums and toasted oak complete the dish and add an extra layer of depth.
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.
