Oregano Orange Rack Lamb Fingerling Potatoes

• 2 rack of lamb (8 ribs each frenched)
• coarse salt
• freshly ground pepper
• 1/2 cup extra-virgin olive oil (3 tablespoons)
• 3 lbs fingerling potatoes
• 1/2 cup flat leaf parsley (coarsely chopped fresh)
• 1 shallot (minced)
• 1/4 cup red wine vinegar
• 3 tbsps fresh oregano (coarsely chopped)
• 1 tbsp minced garlic
• 1 tsp grated orange (finely, zest plus 13 cup fresh, juice)
• 1/2 tsp red pepper flakes (crushed)

1. Directions
2. Step 1
3. Preheat oven to 425 degrees. Season lamb with salt and pepper. Heat a large skillet over high heat. Add 1 tablespoon oil. Sear lamb on both sides until deeply golden, 4 to 5 minutes.
4. Step 2
5. Transfer racks to a rimmed baking sheet, fat side up. Toss potatoes with 2 tablespoons oil, and season with salt and pepper. Arrange potatoes around lamb.
6. Step 3
7. Roast until an instant-read thermometer inserted into the center of the lamb reaches 130 degrees (medium-rare), 20 to 25 minutes. Transfer racks to a cutting board. Return potatoes to oven. Roast until tender, about 15 minutes more.
8. Step 4
9. Combine remaining 1/2 cup oil, the parsley, shallot, vinegar, oregano, garlic, orange zest and juice, red-pepper flakes, and 1/2 teaspoon salt. Spoon some sauce over lamb. Carve lamb into individual chops, slicing between ribs. Serve with potatoes and remaining sauce.
10. Source
11. Martha Stewart Living, December 2010
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22. Tags
23. Fingerling potatoes
24. Main course
25. Mediterranean
26. Oregano
27. Rack of lamb
28. 16
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rack of lamb, salt, freshly ground pepper, extravirgin olive oil, potatoes, flat leaf parsley, shallot, red wine vinegar, oregano, garlic, orange, red pepper

Taken from www.epicurious.com/recipes/member/views/oregano-orange-rack-lamb-fingerling-potatoes-52731101 (may not work)