Rolled Rack of Lamb Roast

Rolled Rack of Lamb Roast

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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.