Thinking to give American lamb another try because I like lamb and American lamb is all that’s available, I went to the German butcher and purchased a pretty little rolled, boneless rack roast.
I gave it the usual olive oil, herbs and garlic treatment, using an enormous clove of the seemingly popular elephant garlic. I’m not quite satisfied with the available garlic; it’s either small, dry, hard cloves or alien, enormous but juicy elephant garlic. Sigh.
But the roast looked good and my hopes were high. I brought out my green tajine and loaded it with baby potatoes, “baby-like” carrots, parsley and onions(I have lots of parsley). I would have liked to add some whole shallots but they’re quite expensive and ugly.
Rolled Rack of Lamb Roast
2lb rolled rack of lamb roast
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
2 tbsp olive oil
1 lb potato fingerlings
1/2 lb “baby-like” carrots
2 small onions, quartered
1 handful parsley, chopped
Salt and pepper
1 tbsp olive oil
Mix the teaspoon of salt, 1/2 teaspoon of pepper, thyme, rosemary and olive oil together, stab the roast all over with a knife, then rub in the herb mixture. Refrigerate overnight.
Mix the potatoes, carrots, onions, parsley, salt, pepper and olive oil together, then place on the bottom of a tajine or baking pan.
Place the marinated roast on top of the vegetables, then place in a 425 F oven for 30 minutes. Reduce the temperature to 350 F, stir the vegetables, then return to the oven for 30-45 minutes.