Red Wine Balsamic Lamb Rack Pot Roast with Crushed Potato
Elevate your dinner table with this exquisite Red Wine Balsamic Lamb Rack Pot Roast with Crushed Potatoes. Perfect for a special gathering or a cozy night in, this recipe features tender, oven-roasted lamb racks infused with the deep, savory flavors of red wine, balsamic vinegar, and fresh herbs like rosemary and thyme. The rich, aromatic sauce pairs beautifully with golden, crispy crushed baby potatoes, cooked to perfection in butter and finished with a sprinkle of parsley. With its balance of elegance and comfort, this dish is a flavor-packed masterpiece that will impress any guest. Ready in under two hours, it's the ultimate celebration of hearty, rustic cuisine.
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Recipe Information
Ingredients
- 2 racks (8 chops each) Lamb rack
- 2 teaspoons Salt
- 1.5 teaspoons Black pepper
- 4 tablespoons Olive oil
- 6 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 1.5 cups Red wine
- 0.5 cups Balsamic vinegar
- 1 cup Chicken or beef stock
- 1 tablespoon Honey
- 2 pounds Baby potatoes
- 3 tablespoons Unsalted butter
- 2 tablespoons Parsley, chopped
Instructions
Preheat your oven to 350°F (175°C).
Season the lamb racks generously with 1 teaspoon of salt and 3/4 teaspoon of pepper on all sides.
Heat 2 tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the lamb racks for 3-4 minutes per side until browned. Remove and set aside.
In the same pot, lower the heat to medium and add the remaining olive oil. Sauté the minced garlic, rosemary, and thyme for 1 minute until fragrant.
Deglaze the pan by adding the red wine and balsamic vinegar. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
Stir in the chicken or beef stock, honey, 1 teaspoon of salt, and 3/4 teaspoon of pepper. Bring the mixture to a simmer.
Return the lamb racks to the pot and spoon some of the sauce over the meat to coat.
Cover the pot with a lid and transfer to the oven. Roast for 50-60 minutes, basting the lamb with the sauce every 15-20 minutes.
While the lamb is cooking, place the baby potatoes in a large pot of salted water. Bring to a boil and cook until tender (about 15-20 minutes). Drain and let cool slightly.
Once the lamb is done, remove it from the oven and transfer the racks to a cutting board. Tent loosely with foil and let rest for 10 minutes.
While the lamb rests, crush the cooked potatoes gently with the back of a fork. In a large skillet, melt the butter over medium heat and add the crushed potatoes. Cook until golden and crispy on the edges, about 5-7 minutes.
Finish the potatoes with a sprinkle of parsley and season with salt and pepper to taste.
Slice the lamb racks into individual chops and serve with the crushed potatoes, spooning additional red wine balsamic sauce from the pot over the top.
Nutrition Facts
Calories |
4926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.6 g | 419% | |
| Saturated Fat | 140.8 g | 704% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1063 mg | 354% | |
| Sodium | 6409 mg | 279% | |
| Total Carbohydrate | 214.9 g | 78% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 44.1 g | ||
| Protein | 220.7 g | 441% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 466 mg | 36% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 7438 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
