New recipes

Roast Rack of Lamb with Fingerling Potatoes, Asparagus, and Tapenade Recipe

Roast Rack of Lamb with Fingerling Potatoes, Asparagus, and Tapenade Recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 2 tablespoons extra-virgin olive oil, divided, plus more for brushing
  • 1 1-pound rack of lamb, rib bones frenched
  • 3 1/2 tablespoons tapenade, divided
  • 1 small bunch asparagus, trimmed
  • 8 ounces fingerling potatoes (no larger than 1 inch in diameter), cut in half lengthwise
  • 2 tablespoons dry white wine

Recipe Preparation

  • Preheat oven to 450°. Brush a roasting pan with oil. Spread 2 Tbsp. tapenade evenly over lamb and place lamb, bone side down, in center of pan. Toss asparagus with 1 Tbsp. oil on a rimmed baking sheet; season with salt and set aside. Roast lamb for 6 minutes.

  • Meanwhile, place remaining 1 Tbsp. oil, 1 Tbsp. tapenade, and potatoes in a medium bowl; toss to coat potatoes. Arrange potatoes in a single layer around lamb. Continue roasting until potatoes are crisp on the edges, golden brown, and tender and an instant-read thermometer inserted into the center of lamb registers 135°–140° for medium to medium-rare, 15–20 minutes. Remove lamb and potatoes from oven.

  • Roast asparagus until crisp-tender, about 4 minutes.

  • Meanwhile, transfer lamb to a cutting board. Divide potatoes between plates. Stir remaining 1/2 Tbsp. tapenade, wine, and 2 Tbsp. water in pan over medium heat, scraping up browned bits, until sauce reduces slightly, about 1 minute.

  • Cut lamb into individual chops. Arrange lamb and asparagus on plates with potatoes, dividing evenly. Drizzle lamb and potatoes with sauce.

Recipe by Jeanne Thiel Kelley,Photos by Mar a del Mar Sacasa Ennis IncReviews Section

How to Roast a Leg of Lamb

Intimidated by how to roast a leg of lamb? Don’t be. It’s deceptively simple to do.

This post will teach you how to buy a leg of lamb, guide you through the whole roasting process with step-by-step photos, and then show you how to carve it.

You can do it. I’ll show you how.

This post is massive, so I’ve included a printable recipe card for you at the bottom.

Leg of lamb is an old holiday favorite at our house.

Holidays aside, it’s an impressive centerpiece for any festive or special gathering.

Lamb is also near the top of my list of favorite comfort foods.

I like to serve it with wild rice, roasted veggies, or buttery mashed potatoes.

Related Video

This turned out great- used a 9lb prime rib. I followed the directions for applying garlic and thyme. Cooked at 475 for 30 minutes then it only needed about 1hr 25 minutes to get to 120 internal temp. It was a nice medium rare. Everyone loved it and I’ll plan to make it again!

Best Roast ever, I did it a little different, I poked holes with my knife into the roast, I then took several garlic cloves and placed them in the slots along with thyme leaves, used the chopped garlic and thyme to rub on the roast, I used my Webber cooker, using the indirect method, putting in the drip pan a can of beer, I put soaked apple wood chips directly on the coals, put the cover on and let it cook for an hour, putting more apple wood if needed. I placed it in the oven in a roasting pan to finish the cooking, I set the temp at 325 for about an hour or until them thermo. read 112, removed from oven to rest. using the roasting pan, I made the sauce using the wine, garlic, shallots, bay leaf and broth, I used corn starch instead of flour, let it cook down and put the it through a strainer, turned out fantastic.

The best standing rib recipe we've found. We have enjoyed this recipe every Christmas for the last 8-10 years. If the Grinch had stolen this "Roast Beast" he would never have given it back to the Whos.

This has been the favorite for everyone I've made it for, including picky kids. It's often requested and the cooking instructions are absolutely perfect. If only it wasn't such an expensive cut of meat.

Great recipe overall. Used a cuisinart to get the rub into a paste so it would best adhere to the roast. The cooking temperature is way off though. 475 degrees is nearly a broil, and an unseasoned chef will likely burn the the roast at 30 minutes at this temperature. 425 for 30 minutes will give it the pseudo-sear you're looking for then a reduction to 325, slow and low, until 110/115 internal temperature using a good digital meat thermometer.

I needed a great rub for my husband's Birthday dinner and this came through for me beautifully I cooked mine on the rotisserie. I would definately use it again.

was told this Christmas that my Grandmother-in-law would've been impressed with this gravy. (I never met her, but have heard she was hard to please.) Also, for a fine old southern cook to have approved of cooking of a yankee granddaughter-in-law . . . that's pretty cool. This roast & gravy is a "new" holiday tradition my in-laws now ask specifically about ("You're cooking the rib-roast again this year, RIGHT?"). I do all the prep/chopping/measuring work of it earlier in the day. I've also taken to writing myself a specific timeline checklist with the tasks of making the gravy and other last minute preparations. They are easy to follow and I can cross them out as I finish them. It helps me focus and not feel distracted & frazzled as guests arrive, hang out in the kitchen and start drinking the wine. My husband was really impressed this year not only with the food, but how calm & peaceful I was because of this. Merry Christmas to all! Your family & friends will certainly feel loved if you make this!

Love, love, love this recipe! I have been making this every Christmas for the last 10 years. My family always looks forward to it and insist on having this instead of ham every year. By far the best Prime Rib. Nice to know that I can make the best Prime Rib that beats restaurant at home.

This sauce is an excellent standby for our house. I have made it many times without the rib roast --- it is excellent with grilled pork or lamb! I have found on occasion the some types of wine make a more bitter tasting sauce, in this case I add a little brown sugar to even the taste. Always a winner!

This was our choice for Christmas Dinner. We were not wild about the sauce made with beef broth. It was too salty, and took forever to cook down. The rib roast was excellent.

This dish was amazing! I roasted it for the half hour @ 475, but then turned the oven to 200 for another hour +, to perfection. The sauce was delicious. I received many compliments and will absolutely be making this again. Much easier than I expected as well, which is a big bonus, especially at this time of year. Make this dish, you won't regret it!

This was a delicious and relatively easy recipe to make. I will definitely make this again if I don't have a lot of time and want to impress people!

I followed the cooking temperature recommendations in the original recipe. The roast looked fabulous, and was quite tasty. I cooked it to an internal temperature of 118 degrees F, and found the outer portion of the roast to be well done, while the center was rare. Really rare - bloody, even. I read some other reviews that called for lowering both the searing temp as well as the cooking temp. Next time I will lower the searing temp to 450, but will leave the cooking temp at the recommended 375, and will probably cook it to an internal temp of 120 to keep the roast between rare and med rare. The sauce was spectacular, as was the overall flavor and texture of the roast.

My husband went to Costco to pick up toilet paper and came home with a 6.7 lb standing rib roast. I rolled my eyes when I saw the hunk of cow in the ɿridge. He had no idea that a preparing standing rib roast was big deal and that a 6.7 lb standing rib roast could feed a small army. I used this recipe and it was a stunning success. It may be one of the best things I've made in my entire life. And the sauce - wow. Based on the reviews, I did 25 minutes at 500 degrees and then slow roasted at 200 until the internal temperature read 120 degrees. I like my meat rare and the center was definitely rare. Even the end pieces were medium rare. So, if you like your meat a tad more cooked, you might leave the roast in the oven until the internal thermometer reads 125. All in all, a huge hit and my husband feels totally vindicated. :-)

I have done this roast twice. Today, will be my third time. I am starting with the sauce today, as I believe that it takes too much time if you are taking the roast out of the oven when your guests arrive and then start with the sauce. The roast and sauce are fantastic. The flavor and the presentation outstanding. My guests went for seconds and thirds. I also made holes on the roast and stuffed them with a paste made of garlic/salt and thyme. YuM! I look forward to eating this roast tomorrow!!

Delicious flavors. Followed recipe exactly, but reduced searing temperature to 450° and roasted at 350°. I followed advice of LGB1 from ATL.,GA to increase meat temperature to 130° in order to result in "medium" temperature. This was a mistake, as the temperature of the roast rose well above that as it rested! The meat was still delicious, but not as pink in the middle as I desired. Next time I will use the recommendation of el_boom from New York City for only increasing it to 120°. Also, a bit of useful information about the demi-glace. if you have trouble finding it in your area, Williams Sonoma sells a jarred demi-glace concentrate. Directions for reconstituting it are not included, but my per inquiry, the ratio is 1 to 10 (6 Tbsp. to 1 quart water). After oepning, it keeps 6 months in refrigerator (or may be frozen). Also, "mise en place" the ingredients for the sauce to reduce hectic activity prior to plating. The Sautéed Haricots Verts, Red Bell Peppers, and Pine Nuts and the Horseradish Mashed Potatoes (both from this website) were good choices for sides.

When my mom said she spent $50 on this meat for our Christmas dinner for just 4, I was a bit scared, since Iɽ never cooked a rib roast before. This recipe was simple and the sauce came out amazing. a real keeper- for a very special occasion!

Outstanding! I have made this twice, both to rave reviews. Those I made it for last New Year's are still talking. Roast an extra head of garlic for garlic mashed. Also can make acorn squash puree (also from this site, easy and delicious). Fantastic meal.

Outstanding! I have made this twice, and given the recipe to others with rave reviews. Those I made it for last New Years' are still talking about it. Roast and extra head of garlic and make garlic mashed to go with. Also can make the acorn squash puree on this site (also outstanding, very simple) to accompany nicely. Very impressive meal.

Family insisted - best meal for Christmas of all time. Sauce was delectable. Have to admit not everyone got as excited as the sauce as my Mom and I, but they loved the beef.

We made this dish on Christmas eve and it was truly outstanding. We used a 5-6lb roast (3 ribs I think) and we did make a few variations based on available ingredients - we had no fresh thyme we added ground dried mushrooms to the rub before cooking and we added sauteed mushrooms to the sauce which I thought were a great addition. (We took the mushroom ideas from another Epicurious standing rib roast recipe ("two mushroom sauce"). I would definitely add the mushrooms to the sauce again. The roast ended up resting for about an hour by the time we finished making the sauce and it was perfect. The meat and sauce were so good I can't remember much about the sides! (Roasted fingerling potatoes and asparagus I think.) A Christmas highlight. "The best sauce ever tasted" according to some. Will definitely make again. Yum.

My family thought the sauce overly rich & masked the flavor of the prime rib roast. Peeling roasted garlic takes too long, so I scraped a spoon through the roasted garlic heads & that quickly removed the garlic from the peels. Too bad the sauce takes so long to make.

Killer dish for carnavores. Looked impressive and tasted it. A new option for the holidays.

Wow, the reviews are right. this roast was fairly straight forward to make and it was FANTASTIC. Fresh Thyme is the key.

THIS WAS OUTSTANDING! I bought an organic 6 pound standing rib roast and the only thing I changed was the amount of beef broth used. I used 2 cups,instead of 4, as suggested by another reviewer, and it was perfect. My roast served 4 adults and 2 kids with leftovers for two more servings. The sauce was just as delicious as the meat and using fresh thyme is critical. Don't skimp. YOU MUST TRY THIS! I served this with the Horseradish Mashed Potatoes with Caramelized Onions from this same site. YUM!

Perfect grilled steak

Mayonnaise is a great release agent for meat. It sticks really well to the food, helps release food from the hot grill surface, and gets a beautiful golden color. It doesn’t alter the flavor of the food. If anything, mayonnaise works well as a vehicle for other flavors.

Temper the steaks: Remove the steaks from the refrigerator and set aside to come to room temperature, about 1 hour. Blot the steak on all sides with paper towels to remove excess moisture.

Brush a thin layer of mayonnaise over both sides of the steak. Season each steak on each side with 1 teaspoon Maldon salt, or as desired, along with several grinds of black pepper.

Heat a gas grill over medium-high heat until hot. Add the steaks and grill for about 3 minutes on one side, then rotate the steaks and grill for another 3 to 4 minutes. Flip the steaks over and repeat, grilling each steak for a few minutes, and then rotating to get good grill marks.

Check the steaks for desired doneness. Remove the steaks to a cutting board several minutes to give the meat time to rest. Slice and serve.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.

Get our new Cooking newsletter.

You may occasionally receive promotional content from the Los Angeles Times.

Spicy Paprika Rubbed Chicken Breasts with Roasted Fingerling Potatoes

Serves 4, however, the rub portion of this recipe makes 9 teaspoons, enough for eight chicken breast halves (bone in/skin on.)
Recipe from Everyday Foods
Adapted and Husband-Tested in Alice’s Kitchen.

This rub can be used on other foods including salmon, skirt steak, pork loin, and chicken. My husband, Jim, said that this meal that I paired with Roasted Cauliflower with Paprika (recipe on this blog) made his tummy purr. I used half of the rub and stored the other half in an airtight container for another meal. Locally grown fingerling potatoes can be found in the produce section at Lost River Market & Deli. The spices can be found in the bulk spice section of the store.

• 4 teaspoons paprika
• 2 teaspoons Kosher salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground allspice
• 4 chicken breast halves (bone in and skin on)
• 12 or so fingerling potatoes, cut lengthwise in half
• Kosher salt and freshly ground pepper, to taste
• olive oil

In a small bowl, mix all rub ingredients. Divide in half. Use one half for this recipe and store the other half in an air tight container for another meal.

For the chicken, loosen the skin on the chicken breasts. Place the chicken breasts in a large bowl and then spread the rub on the meat under the skin and then over the skin. Drizzle the chicken breasts with just a bit of olive oil. Place the chicken breasts on a baking sheet.

Put the fingerling potatoes (any good small potatoes will do nicely) into the same bowl. Drizzle olive oil over the potatoes and then sprinkle them with Kosher salt, freshly ground pepper and drag them through what is left of the rub mixture in the bowl. Place the potatoes around the chicken breasts on the same baking sheet. Pop the baking sheet in a hot oven at 450°F and set the timer for 40 minutes.

Meanwhile, make the Roasted Cauliflower with Paprika (recipe on this blog) and use a different baking sheet. When finished prepping the cauliflower (about 10 minutes) put the cauliflower in the same oven on a different rack at the same temperature. When the timer beeped, the entire meal should be done. (Check the chicken with a meat thermometer. It should read 160°F.) The potatoes and cauliflower should be fork tender.

Grilled Potato & Mushroom Packages

At first, it might seem tricky to grill a potato successfully, but fortunately potatoes are incredibly accommodating. The delicious flavor and texture of a grilled potato is a great reward for learning to manage one tiny problem: getting the potato cooked on the inside before it burns on the outside.

Be the hero of your next cookout. Watch the video to learn how to grill potatoes to perfection and subscribe to Fine Cooking magazine for techniques and recipes that’ll inspire you to grill all summer, and cook year-round.

To be sure that you’ve got a grilled potato that’s cooked through, follow one of the methods I’ve detailed in the techniques below, depending on what kind of potatoes you have and what else you’re cooking. Each of these techniques is completely adaptable to your own palate: once you’ve tried the basic recipe, feel free to alter the seasonings as you like. Soon you’ll be perfecting your own versions of delicious grilled potatoes—as habit-forming as the best mashed or roasted.

Technique #1: Par-cook potatoes before grilling for better control

It may seem like extra work, but I like to partially cook (by simmering) most potatoes before grilling them. Here’s why: first, it cuts down on the final grilling time, so I can put the potatoes on just as I finish grilling the meat or whatever else I’m making. Since the potatoes are already mostly cooked, they only need to be seared over direct heat to create a golden brown crust. I’m mainly looking for visual clues to see when the potatoes are done, so I don’t have to pay as much attention to them. I also don’t have to cover the grill, so I can grill a steak at the same time. And if I’m entertaining, I can hand off the grilling to someone else, knowing they just have to look at the potatoes to know when they’re done.

I especially like to use this method for dense-fleshed potatoes like Red Bliss and Yukon Gold. Grilled this way, they have almost the texture of french fries by the time they’re done: golden on the outside, fluffy and cakey on the inside.

Simmer potato slices gently until just shy of fully cooked. Add a simple coating of mustard and mayonnaise to keep the potatoes moist.

I always cut the potatoes before I simmer them (I like slices, but quarters and wedges work, too), and I let them drain well after simmering. I can do this ahead of time and leave them at room temperature while fixing the rest of dinner. Then, I coat the potatoes well with either oil and herbs or a combination of a little bit of mayonnaise and mustard, since the fats help keep the moisture inside the potatoes when they hit the grill, and also help to keep the tender flesh from sticking. While I think it works best to season your potatoes before you grill them, that doesn’t mean you can’t season them afterward, too, or use them in other recipes, such as Grilled Potato, Corn & Red Onion Salad over Arugula.

More recipes for grilled potatoes

For more grilling how-to check out Susie’s Tips for Perfectly Grilled Vegetables.

Want more grilling recipes and tips? Check out the Guide to Grilling for hundreds of recipes for beef, chicken, pork, fish, and vegetables, as well as how-to videos our Backyard BBQ Menu Maker.

Technique #2: Cook potatoes from start to finish on the grill

If you don’t want to bother precooking your potatoes, you can cook them start-to-finish on the grill by using a combination of direct and indirect cooking. When building your charcoal fire, be sure to bank the coals to one side so that you’ll have a hotter side and a cooler side. On a gas grill, heat one side of the grill to medium high keep the other side on medium low. When planning what else you might want to cook on the grill, keep in mind that you’ll be covering the grill, and using it for a little longer when cooking potatoes this way.

I like this method for wedges of Idaho potatoes. When they sear on the hot grill, their starch seems to seal in their inherent moisture, and the result is crispy outside and flaky inside. I don’t like this method quite as well for red and yellow potatoes.

See the recipe below.

Technique #3: Wrap potatoes in foil to keep them moist and to blend flavors

One of the easiest and most delicious ways to cook potatoes on the grill is to toss them with a lot of the same goodies you might use for roasted potatoes and wrap them tightly in foil. Put the package on the grate directly over the heat, cover the grill, and in 40 minutes you have a delicious side dish.

Grilled this way, the potatoes steam to a moist but firm texture and bathe in the juices of roasting aromatics. Garlic, onions, and peppers practically melt into the potatoes for extra flavor. And if your coals are hot enough, the potatoes closest to the outside of the package will have nicely charred edges, too. The package can sit off the grill, unopened, for up to 15 minutes, while you grill the main course.
A few things to keep in mind: First, before wrapping the potatoes in the foil, spread them out so that the pile is an even thickness, about 1-1/2 inches deep. This will let more potatoes come in close contact with the heat of the fire, ensuring even cooking. Second, mound the coals so that they’re 5 to 6 inches below the center of the grate (but no closer). Then set the package directly over the hottest spot. Ideally, the potatoes on the bottom will be just beginning to char when they’re flipped after 20 minutes. Last, be sure to cover the grill completely (leave the top and bottom vents open) so the potatoes bake in the oven-like atmosphere. You can cook foil-wrapped potatoes on a gas grill, too, but you may have to cook them longer (or heat the grill to high).

When you first try this method, you might want to use slightly shorter cooking times and check the potatoes (unfold the foil with tongs the steam will be hot enough to burn). If they aren’t quite done, rewrap them and grill for a few more minutes. If they’re too charred but not done in the middle, put them back on, away from the coals, and cover the grill.

Use this technique: Grilled Potato & Mushroom Packets

How to season potatoes for the grill

Use the seasoning mixes below to flavor 1 pound of potatoes before they go on the grill (12 to 14 baby potatoes, 6 medium red- or yellow-skinned potatoes, 2 large red- or yellow-skinned potatoes, or 2 small Idahoes make a pound). Cut baby potatoes in half, others into 3/8-inch slices or wedges or quarters. If par-cooking potatoes (see Technique #1), season them after simmering and cooling but before they go on the grill.

For Par-Cooked Potatoes:Extra-virgin olive oil &fresh herbs: Toss the potatoes with enough olive oil to coat well (2 to 3 Tbs.) and season with coarse salt, freshly ground pepper or a few hot red pepper flakes, and 2 to 3 tsp. chopped hardy herbs, such as rosemary, thyme, or sage.

Mustard, mayonnaise, & herbs: Combine 1/4 cup mayonnaise with 2 Tbs. Dijon mustard and 2 tsp. chopped fresh rosemary. Coat the potatoes with this mixture and season with salt and pepper.

Mustard & olive oil: Combine 3 Tbs. olive oil with 1-1/2 Tbs. savory mustard and toss together with potatoes. Or replace the mustard with 1 Tbs. black olive tapenade or sun-dried-tomato pesto. Season well with salt and pepper.

For Grill-Only Potatoes:Dry spice rub: Coat the potatoes well with 2 to 3 Tbs. olive oil and then sprinkle your favorite dried spice rub over all the cut edges. Be sure to include a lot of salt in the spice rub. A good rub recipe: combine about 1/2 tsp. each of ground cumin, coriander, paprika, chili powder, allspice, freshly ground black pepper, and dried thyme with about 1-1/2 tsp. salt and a little sugar, if you like.

Watch the video: Αρνίσιο καρέ με μουστάρδα και λαχανικά


  1. Korian

    I agree, this is a funny answer.

  2. Akinole

    Looking what fuctioning

  3. Corey

    This message, is matchless))), it is interesting to me :)

  4. Hillel

    I liked your site

  5. Calldwr

    Your message, just the grace

Write a message