A spring ritual, with steamed asparagus and roasted potatoes
ROASTED RACK OF LAMB WITH STEAMED ASPARAGUS AND ROASTED POTATOES RECIPE
1 rack of lamb, frenched
1 tablespoon olive oil
fresh rosemary, chopped
Wash 1 bunch fresh asparagus, snap them where they break naturally, and place in a steamer. Lightly steam for 3-5 minutes, and season with salt, pepper, a tablespoon of butter and 1/2 tablespoon of fresh lemon juice.
Cut 6-8 red bliss potatoes (or any new small potatoes) in half and season with salt, pepper and 1-2 tablespoons olive oil. Brown in a skillet over medium-high heat, then finish in a 400- to 425-degree oven for 12-15 minutes.
Season the rack with the olive oil, salt, pepper and rosemary. Leave at room temperature for 15 minutes. Sear the rack on both sides, and roast in a 425-degree oven for 15-20 minutes. Remove from oven and let rest for 10 minutes before carving. Serve with steamed asparagus and roasted potatoes.