Roasted Lamb

Name: Kelly McClay

Title: Dean, Academy of Culinary Arts


2 lbs. New Potatoes, peeled and cut into ¼-inch slices


Olive Oil

2 ea. Racks of Lamb (1 ½ lbs. each), well trimmed of fat

2 cloves Garlic, mashed to a paste

Freshly Ground Pepper

1 Tbsp. Fresh Thyme

1 Tbsp. Fresh Rosemary

¼ C. Chicken Broth

4 cloves Garlic

4 Tbsp. Chopped Parsley

6 Tbsp. Dry White Wine

2 Tbsp. Brandy

1 tsp. Minced Black Truffle (optional)

Method of preparation:

  1. Arrange the potato slices in a well-greased roasting pan, sprinkling each layer with salt and a drizzle of olive oil. Sprinkle with 2 tsp. of water and roast in a 400-degree oven for 25 minutes.
  2. Arrange the racks of lamb, meaty side up, in another roasting pan. Rub with mashed garlic, brush with 1 Tbsp. of olive oil, and sprinkle with salt, pepper, thyme and rosemary. Pour chicken broth into the pan. Once the potatoes have roasted for 25 minutes, place the lamb in the same oven with the potatoes and continue cooking for another 15 minutes.
  3. While the meat roasts, mash the four cloves of garlic and combine with the parsley, salt, 2 Tbsp. of olive oil, wine and brandy. Pour the mixture over the roasting meat and continue roasting another 15 minutes.
  4. Remove the lamb from the oven and let rest for 10 minutes. Slice the lamb racks and serve with the potatoes, spooning the pan drippings over the meat and potatoes.

Serves 8