Steps:
- Bring the lamb rack to room temperature.
- Start preheating the oven to 400 degrees.
- In a small bowl combine 1 tablespoon of the EVO with the anchovy paste, mustard, and rosemary until it forms a well mixed paste.
- Spread the mixture on both sides of the lamb rack. Set aside and let sit while you prep the veggies.
- Peel all the veggies and cut into pieces appropriate for roasting. Toss with EVO and salt. Place in the bottom of a roasting pan.
- Place the rack of lamb over the veggies, fat side up. I used a roasting pan with a rack, but you can put the lamb directly on the veggies if you've got enough of them.
- Roast the lamb and veggies ~30 minutes for a pretty rare rack, as far as my oven goes.
- Remove from the oven, let rest for ~10 minutes.
- Cut the lamb rack into individual chops. Serve each person 2 chops and a pile of veggies. Enjoy!
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