5 Ingredients or Less: Roasted Rack of Lamb and Rosemary Potatoes

As a dietitian, most nights I prepare an assortment of colorful veggies for dinner, but sometimes I like to keep it simple with meat and potatoes.  Roasted Rack of lamb is one of those phenomenal dishes that will have every guest in awe of your culinary skills.  Both recipes I have included require five ingredients or less, and can be prepared and on the table within 45 minutes.  

Tip to the ladies: Football season is here!  If you are brainstorming snacks to impress the team at your next tailgate or browsing for dining delights to incentive your partner to finish digging your fall garden, these recipes will have any meat eater onboard.

I have to be honest, if you only have the five ingredients below, your dinner will be fabulous, but if you are looking for the perfect wine to pair with your creation, try a red wine from the Mediterrean basin, or a sweet Riesling, depending on your palate. Enjoy!

Roasted Rack of Lamb

Rack of Lamb

2 t Fresh cracked pepper

1 t Coarse salt

3 T Fresh Rosemary Sprigs

Let lamb come to room temperature before you begin roasting. While lamb is sitting prepare potatoes.

Preheat oven to 400’ F

In a small bowl combine coarse salt, pepper, and fresh rosemary. Season lamb by gently rubbing spices until lamb is coated.  

Place medium size cast iron skillet on high heat.  After skillet has warmed up, using tongs, place rack of lamb, fat side down, and sear meat until browned, approximately 3 minutes. Turn rack over and sear other side, about 3 minutes. Flip rack so the fat side is facing down, and carefully transfer cast iron skillet into oven.  Please remember to use an oven mit to protect your hands during this transfer. Allow rack to roast in oven about 15- 20 minutes for medium rare or until reaching an internal temperature of 130’F.  Remove skillet from oven, cover with foil allowing lamb to cool for a few minutes, before slicing into chops.

Rosemary Potatoes

1-1/2 pounds Fingerling Potatoes (use purple potatoes to squeeze in a few antioxidants)

2 t fresh cracked pepper

1 t coarse salt

3 T Fresh Rosemary Sprigs

2 T Oil

Preheat oven to 400’ F

In a medium bowl toss potatoes with oil and seasonings.  Spread potatoes in a single layer on baking sheet. During the baking process, gently toss potatoes around to create an even distribution of baking and crispness on all sides. Bake approximately 35 minutes or until fork tender. Remove potatoes from oven and sprinkle with seasonings prior to serving.