Ingredients:
For the Lamb:
- 1 New Zealand grass-fed rack of lamb (with 8 cutlets) (tip: look for the Taste Pure Nature Logo)
- Kosher salt
- Freshly ground pepper
- 1 tablespoon vegetable oil
For the Potato Rosti:
- 1 pound russet potatoes
- 2 teaspoons fresh rosemary, finely chopped
- 2 tablespoons butter, melted
- ½ teaspoon kosher salt
- Freshly ground pepper
- ¼ cup vegetable oil
For the Fresh Herb Sauce:
- 1 cup fresh basil leaves
- ½ cup fresh mint leaves
- 1 clove garlic, crushed
- 3 anchovy fillets
- 1 tablespoon lemon juice
- 4 tablespoons extra-virgin olive oil
- Kosher Salt and freshly ground pepper, to taste
Directions:
For the Lamb:
- 1. Preheat oven to 250°F.
- 2. Season rack of lamb on all side with kosher salt and pepper and allow to rest on a wire rack set in a rimmed baking sheet at room temperature for 40 minutes. For extra flavorful and tender results, transfer to the fridge to rest overnight.
- 3. When ready to cook, place the lamb in the oven and remove when an instant-read thermometer registers 120-125°F (for medium-rare), about 20-30 minutes total.
For the Fresh Herb Sauce:
- 4. While the lamb roasts, place all ingredients in a food processor and pulse a few times until a smooth sauce forms. Season to taste with kosher salt and pepper. Set aside.
For the Potato Rosti:
- 5. While the lamb roasts, peel then grate the potatoes on the large holes of a box grater. Transfer grated potato to a clean tea towel, gather the ends and squeeze until as much water as possible has been removed.
- 6. Add grated potato, rosemary, melted butter, kosher salt, and a few grinds of pepper to a medium bowl and stir until combined. Form into 4 patties, about ¾ inch thick.
- 7. In a large heavy-bottomed skillet, heat vegetable oil over medium high heat until shimmering. Carefully add patties to pan and fry until golden brown on each side, about 5-7 minutes total. Set aside to a paper towel lined plate to drain excess oil.
To Finish the Lamb:
- 8. In the same skillet used to fry the rosti, heat 1 tablespoon of vegetable oil over high heat until lightly smoking, then place the lamb fat side down and sear on all sides until well-browned, about 30-90 seconds per side.
- 9. Cut lamb rack into 1 or 2 bone cutlets and serve with potato rosti, a drizzle of fresh herb sauce, and a simple salad such as baby arugula dressed with olive oil, lemon juice and salt.