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Food Culture / Recipes

Herb Roasted Rack of Lamb, Cacio e Pepe Potatoes

INGREDIENTS (serves 4-6 people)

For the lamb

  • 2 lamb racks
  • ¼ olive oil
  • 2 tbsp fresh rosemary
  • 2 tbsp fresh thyme
  • 6 garlic cloves
  • 1 lemon, zest and juice
  • 2 tbsp kosher salt
  • 2 tbsp fresh ground black pepper
  • ¼ cup fresh mint leaves
  • ¼  cup fresh parsley leaves
  • ¼ cup fresh dill leaves
  • 3 tbsp extra virgin olive oil
  • 1 tbsp crunchy salt (fleur de sel or maldon sea salt)

For the potatoes

  • 2 Idaho Potatoes-large
  • 1 quart of soya oil or canola oil
  • 2 oz Pecorino Romano cheese
  • 2 tsp Fresh ground black pepper
  • 1 tsp fleur de sel
  • 2 tbsp extra virgin olive oil

METHOD

For the lamb

  1. Remove the rack of lamb from the refrigerator and pat dry with paper towels.
  2. Place the rosemary, thyme, ¼ cup olive oil, garlic cloves, lemon juice and zest and salt and pepper in a food processor and puree until smooth.
  3. Preheat the oven to 400 degrees.
  4. Remove the marinade from the food processor and rub around all sides of the lamb (except the bone itself)
  5. Lay on a roasted pan and roast until the interior is 135 degrees for medium doneness, approximately 12-15 minutes.
  6. Remove from the oven and allow to rest for 8 minutes before slicing.
  7. Slice the lamb, arrange on a platter and sprinkle with the herbs and drizzle with olive oil and sprinkle with crunchy salt just before serving.

For the potatoes

  1. Preheat oven to 325 degrees.
  2. Wash and dry potatoes, leave skin on and place potatoes on a sheet tray and bake until tender in the center.
  3. Refrigerate until completely cool. This can be done the day before.
  4. Cut potatoes in half lengthwise and cut each half in 4 long thin wedges.
  5. Add oil in a large pot ensuring the oil only fills half the pot. Preheat oil to 350 degrees and slowly add half the potatoes in the oil and cook until dark golden brown.
  6. Remove and lay on a cooling rack and season with salt. Repeat with remaining potatoes-cook, rack, season.
  7. Now grate the pecorino cheese over the potatoes and sprinkle the pepper generously while being careful to toss and turn the potatoes to make sure they’re well-seasoned on all sides.
  8. Arrange potatoes alongside the lamb, or on a separate platter and drizzle olive oil over the potatoes.