Mediterranean Herb Rack of Lamb and Crispy Potatoes
This recipe will provide you with an escape to the sunny Mediterranean...no passport required! The sunny flavors of Tone's® Mediterranean Herb Seasoning make an excellent companion for this slow roasted lamb dish. To add a little heat, Tone's® Fry Day Seasoning lends a kick to simple crispy potatoes. This is a great meal for a dinner party, or a casual night at home!
Ingredients
For the Lamb
- 2 racks Lamb (1-1/2 lbs each)
- 1/4 cup Tone's® Mediterranean Herb Seasoning
- 3 tbsp Olive oil
For the Potatoes
- 4 Yukon Gold potatoes
- 1-2 tbsp Tone's® Fry Day Seasoning
- Oil (enough to cover the bottom of your pan)
Instructions
For the Lamb
- Preheat oven to 375°. Place lamb in a shallow roasting pan. In small bowl, combine Tone's® Mediterranean Herb Seasoning and olive oil. Rub over lamb.
- Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting. If desired, serve with fresh oregano and lemon slices.
For the Potatoes
- Peel the potatoes and cut into thick slices. Add them to cold salted water and bring to a boil. Cook for 10-15 minutes, until the potatoes are fork tender but not falling apart. Drain and let cool slightly.
- When cool enough to handle, cut the potatoes into slices and sprinkle liberally with Tone's® Fry Day Seasoning. Heat the oil in a frying pan on a medium-high heat. Once hot, add in a few potato slices at a time. Cook for 2-3 minutes on each side until golden brown and crispy.
- Remove from the oil and place on kitchen paper to drain. Repeat with the rest of the potato slices. Garnish with fresh herbs to serve.
