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.

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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.

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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.

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

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

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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.

From >>https://cookinginsens.wordpress.com/2014/11/04/rolled-rack-of-lamb-roast/

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