Red Wine Balsamic Lamb Rack Pot Roast with Crushed Potato

Elevate your dinner table with this exquisite Red Wine Balsamic Lamb Rack Pot Roast with Crushed Potatoes. Perfect for a special gathering or a cozy night in, this recipe features tender, oven-roasted lamb racks infused with the deep, savory flavors of red wine, balsamic vinegar, and fresh herbs like rosemary and thyme. The rich, aromatic sauce pairs beautifully with golden, crispy crushed baby potatoes, cooked to perfection in butter and finished with a sprinkle of parsley. With its balance of elegance and comfort, this dish is a flavor-packed masterpiece that will impress any guest. Ready in under two hours, it's the ultimate celebration of hearty, rustic cuisine.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 2 racks (8 chops each) Lamb rack
• 2 teaspoons Salt
• 1.5 teaspoons Black pepper
• 4 tablespoons Olive oil
• 6 cloves Garlic cloves, minced
• 2 tablespoons Fresh rosemary, chopped
• 2 tablespoons Fresh thyme, chopped
• 1.5 cups Red wine
• 0.5 cups Balsamic vinegar
• 1 cup Chicken or beef stock
• 1 tablespoon Honey
• 2 pounds Baby potatoes
• 3 tablespoons Unsalted butter
• 2 tablespoons Parsley, chopped

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Season the lamb racks generously with 1 teaspoon of salt and 3/4 teaspoon of pepper on all sides.

Step 3

Heat 2 tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the lamb racks for 3-4 minutes per side until browned. Remove and set aside.

Step 4

In the same pot, lower the heat to medium and add the remaining olive oil. Sauté the minced garlic, rosemary, and thyme for 1 minute until fragrant.

Step 5

Deglaze the pan by adding the red wine and balsamic vinegar. Scrape up any browned bits from the bottom of the pot with a wooden spoon.

Step 6

Stir in the chicken or beef stock, honey, 1 teaspoon of salt, and 3/4 teaspoon of pepper. Bring the mixture to a simmer.

Step 7

Return the lamb racks to the pot and spoon some of the sauce over the meat to coat.

Step 8

Cover the pot with a lid and transfer to the oven. Roast for 50-60 minutes, basting the lamb with the sauce every 15-20 minutes.

Step 9

While the lamb is cooking, place the baby potatoes in a large pot of salted water. Bring to a boil and cook until tender (about 15-20 minutes). Drain and let cool slightly.

Step 10

Once the lamb is done, remove it from the oven and transfer the racks to a cutting board. Tent loosely with foil and let rest for 10 minutes.

Step 11

While the lamb rests, crush the cooked potatoes gently with the back of a fork. In a large skillet, melt the butter over medium heat and add the crushed potatoes. Cook until golden and crispy on the edges, about 5-7 minutes.

Step 12

Finish the potatoes with a sprinkle of parsley and season with salt and pepper to taste.

Step 13

Slice the lamb racks into individual chops and serve with the crushed potatoes, spooning additional red wine balsamic sauce from the pot over the top.

Nutrition Facts

Serving size	(2785.4g)

Amount per serving	% Daily Value*
Calories	4926.5

Total Fat 326.6g	0%
Saturated Fat 140.8g	0%
Polyunsaturated Fat 5.3g
Cholesterol 1063mg	0%
Sodium 6409.3mg	0%
Total Carbohydrate 214.9g	0%
Dietary Fiber 13.7g	0%
Total Sugars 44.1g
Protein 220.7g	0%

Vitamin D 0IU	0%
Calcium 466.0mg	0%
Iron 30.8mg	0%
Potassium 7437.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.8%

Protein: 18.9%

Carbs: 18.4%