INGREDIENTS
2 racks of American Lamb, frenched – 2lbs each
4 sprigs of fresh rosemary
1/2 bunch of parsley, stems removed
zest of one lemon
1/4 cup olive oil
2 Tablespoons dried mint
2 teaspoons sumac
1/4 cup yogurt
4 cloves garlic
3 teaspoons kosher salt, half if using table salt
1/2 teaspoon black pepper
4 small red onions or 4 shallots, quartered
1 pound fingerling potatoes
4 dates, pitted
DIRECTIONS
Begin by preparing your marinade. In the bowl of a food processor or blender add your: rosemary, parsley, lemon zest, olive oil, mint, sumac, yogurt, garlic, salt and pepper. Blend until a smooth paste forms.
Next, make several shallow diagonal slits on the fatty side of your rack of lamb.
On a large sheet pan with edges, place your racks of lamb and pour marinade over top. Allow to marinade for at least 30 minutes on the counter if cooking immediately or for several hours in the fridge.
Quarter your small red onions or shallots and slice your potatoes in half lengthwise. Finally, remove the pit from your date and chop finely. Set aside.
Preheat oven to 450 degrees Fahrenheit.
Heat a large stainless steel skillet on medium high and place one side of one of your racks and allow to sear for 4-5 minutes until charred and golden. Flip and continue on second side. Repeat for 2nd rack.
Deglaze your pan with 1/2 cup of water and add your onions, potatoes and dates. Allow to cook on high heat, stirring constantly. Continue cooking until liquid is evaporated about 5-6 minutes.
Place your racks of lamb on the sheet pan with bones away from each other, pour your onion and potato mixture on one side of the sheet pan.
Place sheet pan in oven with rack in the upper 1/3 of the oven and cook for 20 minutes or until lamb reaches an internal temperature of 145-150 degrees Fahrenheit for medium/medium-rare.
Remove racks of lamb and allow to rest for 10 minutes.
Place onions and potatoes back in oven, spread evenly across sheet pan and cook for another 10 minutes.
Serve lamb with potatoes and onions.
