Roasted American Rack of Lamb with Fingerling Potatoes and Asparagus in Mint Sauce


June 28, 2016

Executive Chef Paula DaSilva of 1500° at Eden Roc in Miami, Florida, created this simple yet elegant lamb rack dish bursting with fresh herbs that’s perfect for dinner any time of year.

  • Prep: 40 mins
  • Cook: 20 mins
  • Yields: 6 servings


For the Lamb

3 racks American Lamb

1 bunch fresh rosemary, chopped

5 tbsp extra-virgin olive oil

Kosher salt and black pepper, to taste

For the Potatoes & Asparagus

3 lbs fingerling potatoes

1 bay leaf

1 bunch fresh asparagus, trimmed and peeled

2 tbsp 2 tablespoons unsalted butter

2 lemons, juiced

Kosher salt and pepper, to taste

For the Crème Fraiche:

½ cup 1/2 cup Crème Fraiche or sour cream

1 shallot, minced

1 lemon, juiced

1 tsp fresh horseradish

Kosher salt and pepper, to taste

Mint Sauce

1 cup fresh cilantro

1 cups fresh mint

2 garlic cloves

3-4 tablespoons lemon juice

2 jalapeño peppers, seeded and chopped

1 small onion

1 tbsp ground cumin

4-5 tbsp 4 to 5 tablespoons

3-4 tbsp sugar

¼ cup grape seed oil

Kosher salt and pepper, to taste


Recipe and image provided by the American Lamb Board