Rosemary-Crusted Roast Lamb

For the full experience, make this recipe with the Drop Recipes app.

recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    603

A quick, elegant, and flavorsome lamb dish that would make a perfect holiday main course or Sunday dinner. Roast the baby potatoes and carrots along with the lamb. While the lamb rests, reduce the leftover juices for a few minutes on the stovetop to make a quick gravy. Dinner is served!

recipe updated Apr 8, 2019

Ingredients

  • Baby potato icon
    Baby potato
    750g
  • Chantenay carrots icon
    Chantenay carrots
    300g
  • Olive oil icon
    Olive oil
    30ml
  • Dijon mustard icon
    Dijon mustard
    44g
  • Garlic clove icon
    Garlic clove
    12g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Lamb stock icon
    Lamb stock
    75ml
  • Rack of lamb icon
    Rack of lamb
    400g
  • Fresh rosemary icon
    Fresh rosemary
    4g
  • Breadcrumbs icon
    Breadcrumbs
    50g
  • Balsamic vinegar icon
    Balsamic vinegar
    10ml
  • Redcurrant jelly icon
    Redcurrant jelly
    41g

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Small bowl
  • kCook icon Large roasting dish

Step preview

  1. Prep and set aside baby potato: halved
  2. Prep and set aside garlic clove: crushed
  3. Prep and set aside fresh rosemary: chopped
  4. Pre-heat
  5. Get a clean large roasting dish
  6. Add prepared baby potato
  7. Add chantenay carrots
  8. Add olive oil
  9. Toss well until coated
  10. Roast for 5min
  11. Get a clean small bowl
  12. Add dijon mustard
  13. Add prepared garlic clove
  14. Add olive oil
  15. Season with salt & pepper to taste
  16. Mix with tablespoon
  17. Retrieve large roasting dish
  18. Add lamb stock
  19. Add rack of lamb
  20. Add marinade to meat evenly
  21. Sprinkle with prepared fresh rosemary
  22. Sprinkle with breadcrumbs
  23. Cook for approx 20min until tender
  24. Remove then set aside
  25. Add balsamic vinegar
  26. Add redcurrant jelly
  27. Stir until combined
  28. Heat on medium heat until just boiling
  29. Serve
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.