Herb crusted rack of lamb with roasted red potatoes and fresh asparagus

Herb-Crusted Rack of Lamb with Roasted Red Potatoes and Fresh Asparagus recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in a culinary delight with this exquisite recipe for herb-crusted rack of lamb, accompanied by perfectly roasted red potatoes and tender fresh asparagus. The succulent lamb is coated in a flavorful blend of herbs, creating a crispy and fragrant crust that perfectly complements the juicy meat. The roasted red potatoes add a deliciously crispy texture, while the fresh asparagus brings a vibrant and healthy touch to the dish. This recipe is sure to impress your guests with its elegant presentation and mouthwatering flavors.

Keywords: herb-crusted, rack of lamb, roasted red potatoes, fresh asparagus, culinary delight

Herb crusted rack of lamb with roasted red potatoes and fresh asparagus details

Herb crusted rack of lamb with roasted red potatoes and fresh asparagus, recipe Rating: 4.9
Number of votes:150

Ingredients – Roasted Potatoes:

3 pounds (about 15 small) red new potatoes, quartered

3 Tablespoons olive oil

2 garlic cloves, finely chopped

2 teaspoons fresh rosemary, finely chopped

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Ingredients – Lamb:

1/3 cup Crosse & Blackwellmint jelly

1 Tablespoon Dijon mustard

2/3 cup dried unseasoned bread crumbs

2 teaspoons fresh rosemary

2 garlic cloves, finely chopped

1 teaspoon salt

1 teaspoon black pepper

2 racks of lamb (approx. 3 pounds total, 12 to 14 cutlets)

Ingredients – Asparagus:

1 pound fresh asparagus

Butter to taste

Asparagus:Cut about 2 inches of the tough stalk ends off and discard. Steam or cook asparagus until tender but not soft, about 7 to 10 minutes. Drain, toss with butter, and serve.

Roasted Potatoes:Combine potatoes, oil, garlic, rosemary, salt, and pepper in a large bowl; toss to coat well.

Lamb: Combine mint jelly and mustard in a small bowl; stir well. Combine bread crumbs, rosemary, mint, garlic, salt, and pepper in a separate small bowl; mix well. Brush lamb with jelly mixture, then coat surface with crumb mixture by patting on the top of the meat.

Arrange lamb racks in shallow roasting pan. Place potatoes around the lamb. Bake in preheated 400-degree oven for 70 to 75 minutes or until cutlets are pink in center. Slice cutlets apart; serve with potatoes and asparagus.

Serves: 6 to 7 (2 cutlets per person)