Rack Of Lamb With Roasted Potatoes
- 1/4 cup each fresh flat-leaf parsley and mint leaves
- 2 tbsp fresh oregano leaves
- 4 cloves garlic, roughly chopped
- 1/3 cup olive oil
- 2 None racks of lamb (1 1/2 lbs.), Frenched
- 2 lbs baby new potatoes
- Preheat oven to 400u0b0F. Blend or process herbs, garlic, and half the oil until smooth; season to taste. Place lamb racks in large, oiled baking dish, leaning against one another, interlacing bones, so racks stand upright. Press herb mixture on to each rack.
- Meanwhile, boil, steam or microwave potatoes until just tender; drain. Cut potatoes in half, place on oiled baking tray; drizzle with remaining oil, season.
- Roast lamb and potatoes for 35 mins, or until lamb is cooked as desired. Remove lamb from oven, cover and let rest for 10 mins. Roast potatoes for 10 mins, or until browned lightly.
- Serve lamb with potatoes.
parsley, oregano, garlic, olive oil, lamb, baby new potatoes
Taken from recipes-plus.com/api/v2.0/recipes/29176 (may not work)