Herbed Rack of Lamb with Roasted Potatoes

By miss5elements

Engaging Dinners!

Healthy Tip: Make this meal more nutritious with a dark green salad & a low-fat dressing.

Per serving: 397 cal, 46g carb, 62mg chol, 14g fat, 21g protein, 99mg Na

Ingredients

• 2 lg cloves garlic, peeled
• 3 t finely chopped fresh thyme
• 1 t finely chopped fresh sage
• 2 t finely chopped fresh rosemary
• 1/8 c EVOO, divided
• 3 med size red potatoes
• 1 rack of lamb (~ 1lb.)
• Salt & pepper to taste
• 3 lg carrots, sliced 1/2" thick
• 2 T white wine

Details

Servings 3
Preparation time 15mins
Cooking time 65mins
Adapted from essence.com

Preparation

Step 1

1. Preheat oven to 350F.
2. make herb paste in a food processor w/garlic, thyme, sage, rosemary & half the EVOO.
3. Quarter potatoes, place in an oiled baking dish, drizzle w/1/3 of herb mix, & set aside.
4. Rinse rack of lamb, pat dry, cut in half, add salt & pepper.
5. Add 1T EVOO to an oven-safe pan over high heat.
6. Brown meat for 1 min on each side, then set meat aside.
7. Add remaining EVOO (if necessary) to pan over med heat.
8. Add carrots & shallots, & cook ~3 min, stirring occasionally.
9. Stir in wine, half the herb mix, and salt & pepper to taste.
10. Set aside.
11. Into the fat side of racks, rub in remaining herb mixture & roast ~25 minutes, until the internal temperature reads 130F, for medium rare.
12. Remove from oven, tent w/foil, let sit 10 min & serve.