Rack of lamb and potatoes
Rack of lamb and potatoes
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Rack of lamb with potatoes is the flagship dish for a holiday meal (like the seder, for instance). Rather than give readers a list of ingredients and instructions, let's just say that you roast whole pieces of lamb ribs over potatoes, which meanwhile absorb the juices that drip from the meat. After the roasting, take the meat and potatoes out of the oven, pull apart the ribs and place in the center of the table on a large serving plate.

But for those who insist on more details, here goes:

Ingredients:

Ask the butcher for two whole racks of lamb ribs. Have him trim off the fat and the tendon on the side, and remove the breastbone that connects the ribs to make it easier to separate them after roasting. You will also need:

12 medium potatoes

1/3 cup olive oil

salt

For the marinade:

1/2 cup olive oil

1/2 cup dry white wine

grated peel of 1 lemon

3 sage leaves, chopped

leaves of 3 sprigs of thyme

leaves of 3 sprigs parsley, chopped

2 garlic cloves, chopped

black pepper

For serving: grated lemon peel or pickled lemons, quartered

Preparation:

Combine the marinade ingredients and rub the meat with it. Refrigerate the meat in the marinade for at least three hours (or overnight). Don't forget to take it out of the refrigerator an hour or so before roasting to allow it to come to room temperature, and to let the congealed fat soften.

Peel the potatoes and dice them into small cubes (two to three cm.). Heat the oil in a skillet; fry the potatoes in batches until lightly browned.

Preheat the oven to the maximum temperature. Place the potatoes on the bottom of a baking pan and season them with salt and pepper; put the pan in the oven. Remove the meat from the marinade; season with salt. Place the pieces of meat (facing each other and tied together - as pictured) on a rack in the oven, above the potatoes. Roast for 10 minutes. Lower the oven to 160 degrees Celsius and continue roasting for another half-hour, so the meat is browned on the outside but still pink on the inside.

Remove the ribs and potatoes from the oven. Separate the ribs from one another and place atop the potatoes. Sprinkle on the grated lemon peel or pickled lemon pieces and serve immediately.