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November 10, 2018

Classic Roasted Rack of American Lamb with Walnut & Parsley Pesto, Roasted Baby Potatoes and Shallots


Recipe Provided By
"Rustic Joyful Food"
Prep Time

30 min

Cook Time

35 min

Total Time

1 hr 5 min



Classic Roasted Rack of American Lamb with Walnut & Parsley Pesto, Roasted Baby Potatoes and Shallots


  • 2 racks (2 to 3 pounds) American Lamb
  • 4 garlic cloves, crushed
  • 1/2 cup Dijon-style mustard
  • 2 heaping tablespoons rosemary
  • 2 heaping tablespoons chopped parsley
  • 2 tablespoons butter
  • Salt and pepper to taste

Roasted Potatoes and Shallots

  • 2 to 3 pounds small or baby Yukon gold or red bliss potatoes, halved
  • 5 to 6 medium shallots, peeled, rood end intact, halved
  • 2 tablespoons olive oil, suitable for high temp roasting
  • Salt and pepper, to taste

Walnut and Parsley Pesto

  • 1 bunch curly parsley
  • 1 lemon, juiced
  • 1 small clove garlic
  • 1/2 cup walnuts
  • 1/2 cup parmesan cheese
  • 1/2 cup olive oil
  • 1 teaspoon fresh rosemary
  • Salt and pepper, to taste


For the Roasted Potatoes and Shallots: In a large bowl, toss potatoes with shallots, oil, salt and pepper. Pour out onto a baking sheet; roast in a 375°F oven for 30 to 35 minutes or until potatoes are fork tender. Allow to rest on the baking sheet while you prepare the lamb. 

For the Roasted Rack of American Lamb: Allow lamb to sit at room temperature for 30 minutes prior to searing. While the lamb is coming to room temperature, prepare the herb paste for the racks. In a bowl, mix garlic, mustard, rosemary and parsley; set aside. In a large skillet suitable for searing, like cast iron, over medium-high heat, melt butter. Season lamb liberally with salt and pepper; sear on all sides starting with the fat cap first. Once the lamb is browned about 4 to 6 minutes, remove from the pan; generously rub the mustard and herb paste all over the lamb. Put the lamb back into the heatproof skillet, fat cap facing up; roast in a 475°F oven for 18 minutes. Remove lamb; allow to rest for 5 to 7 minutes before slicing into double chops. 

For the Walnut and Parsley Pesto: In a food processor, add parsley, lemon juice, garlic, walnuts, cheese, oil, rosemary, salt and pepper; pulse until combined but not a paste. A bit of texture is great in this pesto. Curly parsley has a milder flavor than flat leaf, but flat leaf can be substituted. This pesto keep well for up to one week in the refrigerator. Remove from the refrigerator at least 30 minutes before serving.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest


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