Herb Crusted American Lamb with Crispy Artichokes and Potatoes

Prep Time

30 min

Cook Time

40 min

Total Time

70 min

Servings

--

stirped plate with rosemary sprigs, roasted artichokes, and lamb rib chops


Ingredients

Artichokes and Potatoes

  • 1 pound baby artichokes
  • 1 lemon, halved
  • 4 quarts water
  • 1 cup white wine
  • 3/4 cup salt
  • 4 sprigs thyme
  • 2 bay leaves
  • 2 cloves garlic, crushed
  • 1 lemon, peeled into 4 strips
  • 4 Yukon gold potatoes, halved
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly cracked black pepper, to taste
  • Fresh chopped chives 

Garlic Aioli

  • 1 cup mayonnaise
  • 2 tablespoons garlic, finely minced
  • 1 lemon, juiced
  • Salt and pepper, to taste 

Herb Crusted Lamb

  • 1 tablespoon olive oil
  • 2 pounds American Lamb rack
  • 2 tablespoons Dijon-style mustard
  • 1 tablespoon honey
  • 3 tablespoons butter, room temperature
  • 2 tablespoons Panko bread crumbs
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon garlic, minced

Directions

For the Artichokes and Potatoes: Prepare a bowl with enough water to cover the artichokes. Squeeze juice of lemon halves into the water; set aside. Remove tough outer leaves of artichokes until yellowish leaves are reached. With a paring knife, cut off the end of the stem; trim stem and base until you reach the light green leaves. Cut off about 3/4 inch from the top; cut in half lengthwise. Scoop out the choke (the fuzzy part) if present. After trimming and cutting each artichoke, place into prepared lemon water. 

In a large pot over medium-heat, add the water, salt, wine, bay leaves, thyme, garlic and lemon strips. Add artichokes; bring to a boil, cooking for 10 to 15 minutes until tender. Remove with a slotted spoon; drain on a rack lined with paper towels. Place potatoes into same cooking liquid; cook for 15 to 20 minutes until tender but not falling apart. Remove; cool. 

Gently smash potatoes with the palm of your hand. Toss potatoes and artichokes with oil; season with salt and pepper. Spread potatoes and artichokes out evenly on a sheet pan. Bake at 425°F until crispy, 20 to 25 minutes. Let cool slightly; sprinkle with chopped chives and kosher salt. 

For the Garlic Aioli: In a bowl combine mayonnaise, garlic, lemon juice, salt and pepper; set aside. 

For the Herb Crusted Lamb: In a heavy-bottomed skillet over medium-high heat, add 1 tablespoon oil; sear lamb rack, fat side down, until golden brown, about 6 to 8 minutes. Remove from heat. In a bowl, combine mustard and honey; mix. Brush the mixture on top of the lamb. In same bowl combine butter, bread crumbs, rosemary, thyme and garlic; mix thoroughly until a paste is formed. Spread evenly on top of lamb, pressing gently to ensure adhesion. Place lamb in oven; cook at 425°F for 25 to 35 minutes until an internal temperature of 128°F to 130°F is reached. 

To serve, place a dollop of Garlic Aioli on a plate, top with Artichokes and Potatoes and finish with Herb Crusted Lamb. Garnish with additional Garlic Aioli.

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

herb crusted lamb rack in a cast iron pan
herb crusted lamb chops cut on a cutting board
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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One comment on “Herb Crusted American Lamb with Crispy Artichokes and Potatoes”

  1. I made the herb crusted lamb portion of this meal on already separated chops in a baking dish. I had ran out of rosemary and just used thyme - turned out amazing! I paired it with a hasselback-style potato and steamed broccoli. My husband complimented the meal as well!

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