Roasted Lamb Rack with Potatoes

• Prep: 5 mins
• Cook: 40 mins
• Ready In: 50 mins

From José Andrés’ Made in Spain.

Ingredients

• 4 yukon gold potatoes peeled, cut into ¼
• 16 pearl onions peeled
• 8 cloves garlic peeled
• 4 sprigs rosemary fresh
• 4 sprigs thyme fresh
• 3 tablespoons olive oil divided
• 2 french-cut lamb racks about 10 oz each
• ½ cup dry white wine
• sea salt to taste

Instructions

1. Preheat the oven to 450°F.
2. Toss the potato slices, garlic, onions, rosemary, thyme, and 1 tablespoon of the olive oil together in a mixing bowl. Spread the mixture in a large roasting pan, season to taste with salt, and bake in the oven for 10 minutes.
3. While the potatoes roast, heat 1 tablespoon of the olive oil in a large sauté pan over medium-high heat. When the pan begins to smoke, add the lamb racks and brown about 2 minutes per side.
4. Remove the potatoes from the oven and pour the wine over them. Arrange the lamb racks on top of the potatoes, leaning them against each other to form a triangle. Return the pan to the oven and cook for another 20 minutes or until the lamb measures 130°F on a meat thermometer. Transfer the lamb to a cutting board to let rest for 5 minutes.
5. Slice the racks into chops and divide them among 4 plates. Spoon the potatoes, onions, garlic, and herbs onto the plates. Drizzle the lamb with the pan juices and the remaining tablespoon of olive oil. Season to taste with salt.