Rolled Rack of Lamb Roast

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Thinking to give American lamb another try because I like lamb and American lamb is all that’s available, I went to the German butcher and purchased a pretty little rolled, boneless rack roast.


I gave it the usual olive oil, herbs and garlic treatment, using an enormous clove of the seemingly popular elephant garlic.  I’m not quite satisfied with the available garlic; it’s either small, dry, hard cloves or alien, enormous but juicy elephant garlic.  Sigh.


But the roast looked good and my hopes were high.  I brought out my green tajine and loaded it with baby potatoes, “baby-like” carrots, parsley and onions(I have lots of parsley).  I would have liked to add some whole shallots but they’re quite expensive and ugly.


If it wasn’t for the wind chill factor, this would remind me of spring.


Pretty tajine lamb roast, but yes, as tasteless as I remember.  I think I’m going into a decline 😀


Rolled Rack of Lamb Roast

2lb rolled rack of lamb roast

1 tsp salt

1/2 tsp black pepper

1 tbsp fresh thyme, chopped

1 tbsp fresh rosemary, chopped

2 tbsp olive oil

1 lb potato fingerlings

1/2 lb “baby-like” carrots

2 small onions, quartered

1 handful parsley, chopped

Salt and pepper

1 tbsp olive oil

Mix the teaspoon of salt, 1/2 teaspoon of pepper, thyme, rosemary and olive oil together, stab the roast all over with a knife, then rub in the herb mixture.  Refrigerate overnight.

Mix the potatoes, carrots, onions, parsley, salt, pepper and olive oil together, then place on the bottom of a tajine or baking pan.

Place the marinated roast on top of the vegetables, then place in a 425 F oven for 30 minutes.  Reduce the temperature to 350 F, stir the vegetables, then return to the oven for 30-45 minutes.

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