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Lombardino's Recipe

Roasted Rack of Lamb with Glutton Potatoes

3- 1 lb. Bone-in racks of lamb (I like New Zealand lamb)

3 T. olive oil

Salt and pepper to taste

6 large Yukon Gold potatoes, peeled and cut into cubes

1 large bulb fresh fennel, sliced

1 large garlic clove, smashed and peeled

½ lb. freshly shelled peas

12 large mint leaves

¼ cup extra virgin olive oil


For vegetables, preheat oven to 400 degrees.


Bring a large pot of salted water to a boil.

Set up 2 large bowls of ice water.

Blanch the peas quickly for 30 seconds and remove to the ice water in order to halt cooking.

Repeat by adding the potatoes and wait until the water returns to a boil.  Cook for five more minutes.  Remove potatoes to the second bowl of ice water.


For finishing, in a large roasting pan add ¼ cup olive oil, potatoes, sliced fennel, and roast in preheated oven for fifteen minutes.


Rub the lamb racks with 3 T. of oil.  Season with salt and pepper.


Heat a skillet over high heat and sear lamb on all sides until golden brown.  Set aside.


Return to the oven and add the garlic.  Lightly season the potatoes. 

Place seared lamb racks on top of the vegetables and continue to roast for 20 minutes more or until the lamb’s internal temperature reaches 120 degrees.


When the lamb is cooked, remove to a cutting board and allow to rest for ten minutes before carving.

Stir the peas and mint into the potatoes and toss to warm. Place the vegetables on a large platter reserving pan drippings. Carve lamb, arrange over potatoes, and drizzle with juices.


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