Persian-Glazed Rack of Lamb with Crispy Potatoes
French-trimmed rack of lamb seared until fat renders, then roasted with ras el hanout and redcurrant jelly glaze. Potatoes pan-fried in lamb fat and finished together in the oven. Served pink and juicy with fresh thyme, mint, and a lemon-dressed green salad.
Ingredients
- 1 lb rack of lamb, French trimmed
- 3 tsp redcurrant jellyapricot jam1:1
similar sweetness and acidity
- 1 tsp ras el hanoutdukkah0.5:1
different spice profile, use less
- 1 garlic bulb, halved lengthwise
- 5 white potatoes, cubedYukon gold potatoes1:1
similar texture, slightly buttery
- fresh thyme, chopped
- fresh mint, chopped
- olive oil
- salt
Instructions
- 1
Preheat oven to 350°F.
- 2
Heat olive oil and salt in a frying pan over high heat.
- 3
Halve the garlic bulb lengthwise and place in the pan until sizzling.
- 4
Place rack of lamb fat side down in the pan and cook to render the fat.
- 5
Transfer lamb to a roasting dish.
- 6
In the remaining fat, fry the cubed potatoes until crispy on each side.
- 7
Add chopped thyme, toss, then transfer potatoes to the roasting dish around the lamb.
- 8
Rub ras el hanout over the lamb, then rub with redcurrant jelly and sprinkle with salt.
- 9
Roast until pink and juicy inside.
- 10
Rest the lamb for at least 5 minutes before slicing.
- 11
Serve with green salad dressed in lemon juice and garnish with fresh mint.
Tips
Rendering the lamb fat in the pan creates a flavorful base for the potatoes and develops a crust on the meat.
Let the lamb rest after roasting to retain juices and ensure even carryover cooking.
Good to Know
Refrigerate cooked lamb and potatoes separately in airtight containers for up to 3 days. Reheat gently in a 160C oven.
Prepare ingredients (trim lamb, cube potatoes, chop herbs) up to 1 day ahead. Do not cook until serving.
Slice lamb against the grain. Plate with crispy potatoes and dressed green salad. Garnish with fresh mint.
Common Mistakes
Do not skip the initial searing step to avoid pale, less flavorful lamb.
Do not overcook the lamb to avoid dry meat; roast only until pink inside.
Do not omit the resting period to avoid losing juices when slicing.
Substitutions
different spice profile, use less