Oven Roasted Rack of Lamb with Roasted Brussels Sprouts and Carrots

By • March 28, 2013 • 0 Comments



Author Notes: I wanted to make a rack of lamb and vegetables. This was my first time preparing a rack and I only have a single oven, so I had to make it work. I roasted everything in the oven at the same time and it came out perfectly. AKesling

Serves 4

Roasted Brussels Sprouts and Carrots from Ina Garten (Barefoot Contessa)

  • 2 pounds Brussels Sprouts
  • 2 tablespoons Olive Oil
  • 1 tablespoon Kosher Salt
  • 2 teaspoons Pepper
  • 2 tablespoons Olive Oil
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Pepper
  • 1 tablespoon Herbs de Provence (optional)
  1. Preheat oven to 325 degrees F. For the Brussels Sprouts I use Frozen. My family loves them, so the more we have the better. If you have never liked them before, please try them this way and you might be surprised. We have converted many visitors to our table.
  2. I boil the brussels sprouts for 5 minutes. This removes the smell and the digestive issues.
  3. Cut each brussels sprout in half. Add to a large mixing bowl. Add the olive oil, salt and pepper and toss well. Place on one half of large sheet pan.
  4. Remove stems from carrots. Peel and cut carrots into bite size pieces. Add olive oil, salt, pepper and herbs de provence if you like. Toss well. Place on the other half of the large sheet pan.
  5. Place the sheet pan on the bottom rack of the oven. Your lamb will go on the center rack. At this point you will move on to preparing your lamb. See below.
  6. You will roast these along with the lamb for 35-45 minutes. Then while the lamb is resting, you will turn your oven to Low Broil and broil them for 10 minutes on the middle rack where the lamb was. They will get a wonderful carmelization on them. I sometimes let them get really dark. It's up to you how much carmelization you like.
  7. Remove from the oven and serve. Honestly, we eat this at room temperature and it still tastes delicious.

Rack of Lamb

  • 2 pounds Rack of Lamb with 8 ribs (2 for each person)
  • 2 tablespoons Olive Oil
  • 1 tablespoon Butter
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Pepper
  • 2 tablespoons Herbs de Provence
  1. Let the Lamb sit on the counter and come to room temperature. Prepare a roasting pan and line it with foil. Make sure they are frenched refer to this link http://www.thenibble.com/reviews/main/meats/lamb/lamb-glossary.asp
  2. Preheat the oven to 325 degrees F. (It should be preheated for at least 15 minutes and most likely you will have your vegetables on the bottom rack waiting for the lamb anyway.)
  3. Season your rack with salt and pepper.
  4. Heat a cast iron skillet and add olive oil and butter. Once melted add the rack to the pan and sear fat side down for about 3 minutes. Flip and sear other side about 1-2 minutes. Sear sides also.
  5. Remove lamb from skillet and place in foil-lined roasting pan fat side down. Wrap each rib bone with a piece of foil to prevent burning. Pour the olive oil and butter drippings over the lamb and season with the Herbs de Provence and a little more salt and pepper to taste.
  6. Bake in the oven for 45 minutes and check for doneness with a meat thermometer. (I checked mine at 35 minutes and cooked for another 10 minutes). It was perfectly medium rare and delicious.
  7. Remove from the oven and let stand 10 minutes. (While resting, the vegetables should be on the middle rack and the oven temperature should be Low Broil so they will caramelize.)
  8. Cut each rib and serve 2 ribs per person.

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