OREGANO AND ORANGE RACK OF LAMB WITH CARAMELIZED FINGERLING POTATOES

Oregano and Orange Rack of Lamb with Caramelized Fingerling Potatoes image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 11

2 racks of lamb (8 ribs each), frenched
Coarse salt and freshly ground pepper
1/2 cup plus 3 tablespoons extra-virgin olive oil
3 pounds fingerling potatoes
1/2 cup coarsely chopped fresh flat-leaf parsley
1 large shallot, minced
1/4 cup red-wine vinegar
3 tablespoons coarsely chopped fresh oregano
1 tablespoon minced garlic
1 teaspoon finely grated orange zest, plus 1/3 cup fresh orange juice
1/2 teaspoon crushed red-pepper flakes

Steps:

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.
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.
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.
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.