Ingredients
1.5 pound Rack of Lamb, Frenched
4 Shallots
1 White Onion
2 Sweet Potato
1 tablespoon Anchovy Paste
1 tablespoon Dijon Mustard, Grey Poupon if you’ve got it.
1 teaspoon Dried Rosemary
2 tablespoon Extra Virgin Olive Oil
1 pinch Kosher Salt
Preparation
Bring the lamb rack to room temperature.
Start preheating the oven to 400 degrees.
In a small bowl combine 1 tablespoon of the EVO with the anchovy paste, mustard, and rosemary until it forms a well mixed paste.
Spread the mixture on both sides of the lamb rack. Set aside and let sit while you prep the veggies.
Peel all the veggies and cut into pieces appropriate for roasting. Toss with EVO and salt. Place in the bottom of a roasting pan.
Place the rack of lamb over the veggies, fat side up. I used a roasting pan with a rack, but you can put the lamb directly on the veggies if you’ve got enough of them.
Roast the lamb and veggies ~30 minutes for a pretty rare rack, as far as my oven goes.
Remove from the oven, let rest for ~10 minutes.
Cut the lamb rack into individual chops. Serve each person 2 chops and a pile of veggies. Enjoy!
