This rack of lamb actually came from Trader Joe’s and was only a little over one pound. Due to insufficient cooking materials, I had to improvise when it came to putting the lamb in the oven. It should be placed on a wire rack so that the fat can drain, making the meat’s crust extra delicious. I had sweet potatoes and yellow onion available, so I made a bed out of them for the lamb to roast on. I figured lamb fat sweet potatoes would also be a win, and I was right.

As for the mixed herbs portion of the dish, I have to highlight that I didn’t use the traditional herb medley (thyme, rosemary, parsley). I used what was available to me (basil, sage, parsley), and was shocked to see how amazing it still turned out. I encourage you to experiment with whatever herbs make you happy, just make sure they are fresh!

1 1-1.5lb rack of lamb (somewhere in that range)
1T extra virgin olive oil
2 cloves garlic, roughly chopped
1T mixed fresh herbs of your choice, finely diced
salt and pepper to taste
1 large sweet potato
1 small yellow onion

Preheat oven to 350 degrees. Score the fat of the lamb on the top facing side by cutting very light diagonal lines, less than a 1/4in deep, and about 1in apart. Do the same in the opposite direction. The entire top of the lamb should have 1in diamond shapes lightly cut into it. Heat a medium size pan over medium high heat and add the garlic. Make sure the garlic isn’t too finely diced or it will burn. Lightly salt and pepper the rack and then place it face down (the side you just scored) into the pan for about 2-3 minutes. The lamb should have a nice brown crispy crust; flip it over to the other side for another 2 minutes. During this time, spoon the garlic into the scoring of the lamb, so it can further enhance the flavor of the meat.

After cleaning the sweet potato, simply cut it into 1/2in rounds. Next, you will want to trim the end of the onion and remove the peel. Slice the onions into 1/2in rings. Season both with salt and pepper. Lightly line a baking dish with cooking spray or olive oil and create a “bed” or a potato/onion pile up for the lamb to rest on. Arrange the lamb on top of this bed and carefully press the herb mixture into the scoring of the lamb where the garlic is. Lightly cover with foil and roast in the oven for 30 minutes, which brings the meat to medium rare. Check the temperature of the meat with a meat thermometer that should read 135 degrees. If you like the meat more well done, then cook for a longer period of time. Bare in mind, that once the meat is removed, it will continue to cook.

Let the lamb rest for 10 minutes before slicing. Slice consistently, on the right side of each bone so that each piece is even in width. The potatoes and onions should be lightly cooked in the fat renderings of the lamb. Arrange them either as a bed for the lamb lay on or to the side as pictured at the top.


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