Rosemary & Garlic Roasted Rack of Lamb with Root Vegetables

1.Preheat your oven to 200°C (395°F).

2.Prepare the herb crust: In a small bowl, combine the minced garlic, chopped rosemary, 3 tablespoons of olive oil, Dijon mustard, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Mix well to form a thick paste.

3.Pat the racks of lamb dry with paper towels. Generously rub the herb and garlic paste all over the fatty side and bones of both racks of lamb.

4.Prepare the root vegetables: In a large bowl, toss the carrots, parsnips, sweet potato, and onion wedges with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Add the whole rosemary sprig to the vegetables.

5.Arrange the seasoned root vegetables in a single layer in a large roasting pan. Place the two seasoned racks of lamb on top of the vegetables, fat-side up.

6.Roast for 30 minutes at 200°C (395°F).

7.Reduce the oven temperature to 180°C (350°F) and continue roasting until the internal temperature reaches your desired doneness (approximately 15-25 more minutes). For medium-rare (recommended), aim for an internal temperature of 57°C (135°F) in the thickest part of the meat.

8.Once cooked, carefully remove the lamb from the roasting pan and transfer it to a cutting board. Tent loosely with foil and allow it to rest for a minimum of 10 minutes before carving.

9.While the lamb rests, toss the roasted root vegetables to ensure even caramelization and return them to the oven for 5-10 minutes if they need further browning.

10.To serve, carve the rested lamb between the bones into individual chops. Arrange the rosemary and garlic roasted root vegetables around the carved lamb on a platter.