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

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

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

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.
This recipe for herb-crusted rack of lamb with roasted red potatoes and fresh asparagus is a delightful combination of flavors and textures. The succulent lamb is coated in a fragrant herb crust, creating a crispy exterior while keeping the meat tender and juicy. The roasted red potatoes add a comforting element to the dish, while the fresh asparagus brings a vibrant and healthy touch. This recipe is perfect for special occasions or when you want to impress your guests with a delicious and elegant meal.

Keywords: herb-crusted, rack of lamb, roasted red potatoes, fresh asparagus, special occasions

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

Herb crusted rack of lamb with roasted red potatoes and fresh asparagus recipe, recipe Rating: 4.9
Number of votes:157

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

Instructions:

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)