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Rack of Lamb with Potato Wedges and grilled Peaches

Serves about 4

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Rack of lamb is roasted whole and then cut into small chops. Get yours from the butcher, prepared with the ribs very neatly cleaned. 1 rip = 1 small chop. Count on 2 to 3 chops per person.

Purists eat the meat roasted pink. To get it like this depends on, among other things, the size of the rack. The most reliable way to get the desired doneness is with a roasting thermometer. An internal temperature of 60 °C (140 °F) at the thickest point should show some lovely pink meat. If medium-well is not for you, then you should continue to 70 °C (approx 160° F).

This recipe is designed for the oven, but if you have your griller well under control and you’re up for a new challenge, then you can also prepare the lamb under the open sky.

What you need

  • 1-2 racks of lamb with the desired number of ribs (see above)
  • A few sprigs of thyme and/or rosemary, finely chopped
  • Coriander seeds - freshly ground (ideal!) or from the jar
  • Salt
  • Pepper
  • Olive oil
  • 8 medium sized potatoes
  • 2 peaches
  • Roasting pan - made of metal and with ovenproof handles
  • Grill pan

What to do

  1. Mix the fresh herbs, salt, pepper and about ⅛ liter of olive oil together in a bowl. Place the rack of lamb in a large resealable freezer bag and pour in the marinade; squeeze as much air out of the bag as you can, and then close it. Let the meat marinate in the refrigerator for at least four hours - preferably overnight. Remove it from the fridge at least half an hour before preparation.
  2. Heat the oven to 190 ° C (374° F).
  3. While the meat is at room temperature, scrub the potatoes clean (you don’t have to peel them) and slice them lengthwise to make nice, finger-thick wedges. Put the wedges in a large bowl and mix them with a dash of olive oil and some salt, pepper and cilantro. Then spread the wedges on a baking sheet (use baking paper to save on cleaning!) and make sure that they are not overlapping each other.
  4. Heat the large roasting pan at the highest heat level on the stove; add a sizeable glug of olive oil; then nicely brown the meat on all sides for one or two minutes, finally positioning it so that the rib bones are facing down.
  5. Place the roasting pan and the baking sheet with the potato wedges into the hot oven at the same time – the wedges on top; the lamb below.
  6. If you are using a thermometer, you can take the first temperature measurement after 10 minutes and determine the cooking time afterwards. If you don’t have a thermometer handy, remove from the oven after 20 minutes. Also after 20 minutes, the wedges should be crispy on the outside and soft on the inside.
  7. Wrap the rack of lamb in tin foil and let it rest for 5 to 10 minutes. Meanwhile, keep the potato wedges warm in a bowl in the half-open – and turned off! - oven.
  8. While the meat is resting, halve and core the peaches and grill them in a grill pan until they are soft and have nice brown stripes.
  9. Cut the rack of lamb between the ribs into individual chops and arrange with the peaches and some sprigs of rosemary or thyme.
  10. Revel in the "Oooohs” and the "Aaaaahs" of your guests – and crack open a bottle of Læssiger Blaufränkisch!
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