Ingredients for Roasting a Rack of Lamb

Series Summary

Do you ever wish you could recreate that fine dining experience in the privacy of your own home? While the enchanting décor and first class service of the world’s finest restaurants is an experience all its own, there are times when, quite frankly, we just don’t feel like leaving the house.

On those days when you crave that gourmet food, but want to stay in, our expert chef will show you how to make roasted rack of lamb. You will get step by step instructions for preparing a jelly and mustard paste and flavorful crust for your rack of lamb, as well as cooking tips for making roasted potatoes to accompany this gourmet meal. You will also learn how to sear and roast rack of lamb, and how to tell when you lamb is thoroughly cooked. This rack of lamb is sure to please even the most gourmet of palates and will be a hit with friends and family.

Video Transcript

"Hi my name is Brandon Sarkis on behalf of Expert Village, today I'm going to show you how to make a great holiday lamb rack with roasted new potatoes. For todays holiday lamb recipe with the roasted potatoes the first thing we're going to need would be potatoes. I've got about two pounds of just new potatoes here. We'll leave them skin on and new potatoes if you don't know are those little bitty red potatoes you get at the grocery store, the ones that are about the size of small rubber ball or a big gumball or something. So two pounds of those, we're also going to get three tablespoons of olive oil and we're going to need some raw garlic cloves here, got about six in here, six garlic cloves. We're going to need some fresh rosemary, I brought the whole bush to show you how to get it off the bush and use it properly. We're going to need salt and pepper as always. We're going to need some mint jelly, we're going to need probably about two thirds of cup, actually I'm sorry, yeah about two third of a cup is what this is. This is just the stuff you get at the grocery store, if you really wanted I guess you could make your own but that seems kind of excessive. We're also going to need to get some Dijon mustard here, this is about a tablespoon here and this is just the stuff you put on sandwiches. Also got some bread crumbs, about two thirds of a cup, these are actually seasoned breadcrumbs, you can use plain ones if you wanted, you can use seasoned it doesn't really matter. I just wouldn't use the Italian herb breadcrumbs you see at the grocery store because that might make it taste kind of weird. Also obviously, last but not least the rack of lamb here. We've got two racks, two racks is enough to feed, depending on who you're feeding and how you're feeding with what else you're feeding them, this will feed in right between two and four people. If you're serving it with a half a rack for everybody, a half a rack being this, then you're going to get two servings out of this. If you're splitting them, it just depends on how hungry they are and what else you're feeding them so that being said let's go ahead and get moving and I'll show you what you need to make this recipe as far as equipment goes."