• Roasted Rack of Lamb with Rosemary Potatoes

Roasted Rack of Lamb with Rosemary Potatoes

40 4 servings, 1/4 recipe (295 g) each
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4 servings, 1/4 recipe (295 g) each

Here's a simple, yet tasty, way to serve rack of lamb. Our Roasted Rack of Lamb with Rosemary Potatoes is a great choice. And, it's bound to be a keeper!

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What You Need

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Make It

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  • Heat oven to 425ºF.
  • Toss potatoes with half each of the dressing and rosemary; place on one side of parchment-covered rimmed baking sheet.
  • Heat oil in large skillet on medium-high heat. Add meat, fat sides down; cook 3 to 5 min. or until evenly browned on both sides, turning once. Meanwhile, combine cheese, bread crumbs, parsley, garlic, remaining dressing and remaining rosemary.
  • Add meat, fat sides up, to baking sheet with potatoes. Top meat with cheese mixture; press gently into meat to secure.
  • Bake 22 to 25 min. or until meat is done (160ºF). Let stand 5 min. before cutting between the ribs to serve with the potatoes.

Serving Suggestion

Serve with hot steamed fresh green beans, snap peas or asparagus.

Special Extra

Garnish with a few sprigs of additional fresh rosemary before serving.


  • 4 servings, 1/4 recipe (295 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (295 g) each
Calories 570
% Daily Value
Total fat 38g
Saturated fat 15g
Cholesterol 105mg
Sodium 440mg
Carbohydrate 28g
Dietary fibre 3g
Sugars 2g
Protein 27g
Vitamin A 4 %DV
Vitamin C 15 %DV
Calcium 10 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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