Rosemary Rack of Lamb With Crushed Potatoes. Kars­ten Moran­ - NY Times

4 servings

Total time: 1 hour


2 lamb racks preferably frenched

Salt and pepper

2 tablespoons Dijon mustard

3 cloves garlic, minced

4 anchovy fillets, minced

Extra-virgin olive oil

900 g small, round potatoes, scrubbed and left whole

2 tablespoons roughly chopped rosemary

2 tablespoons roughly chopped parsley, for garnish


Bring a large pot of salted water to a boil. 

Season lamb generously with salt and pepper. In a small bowl, mix together Dijon mustard, garlic and anchovy (or pound together in a mortar for a smoother texture).

Stir in 3 tablespoons olive oil. Smear lamb all over with marinade and set aside.

Meanwhile, boil potatoes until the tip of a paring knife meets no resistance, 10 to 15 minutes depending on size. 

When potatoes are done, drain, transfer to a roasting pan large enough to hold them in a single layer, and set aside to cool.

Heat oven to 400 degrees. 

With palms or the back of a wooden spoon, crush potatoes gently to crack open and slightly flatten. 

Sprinkle with salt, drizzle with about 2 tablespoons olive oil, and turn to lightly coat.

Lay lamb racks on top of potatoes, with bones curving downward. 

Scatter rosemary over meat and potatoes. 

Roast, uncovered, until a meat thermometer registers 125 degrees (for medium-rare), about 20 minutes (Cook to 135 degrees for medium).

Remove lamb to a cutting board and let rest, tented with foil. 

Return potatoes to oven and leave to roast 10 to 15 minutes more, until nicely crisped.

Use a large chef’s knife to slice the racks by cutting between the bones. (One rack will yield 4 thick chops or 8 thin ones). 

Transfer chops and potatoes to a warm platter, sprinkle with parsley and serve.