This beautifully roasted rack of lamb with bunches of fresh herbs and peas signals the start of spring.
- 2 racks of lamb, about 1.5 lbs each
- 2 lbs asparagus
- 2 lbs baby yellow potatoes
- 1 lb peas
- 1 cup watercress
- 1 bunch chives
- 1 bunch parsley
- 1 lemon, zested
- 1 bunch mint
- 1 bunch dill
- 12 cloves garlic
- 3 tbsp. butter
- Salt and pepper to taste
- Olive oil
Preheat oven to 450 degrees F. Put potatoes in a medium pot, and cover with cold salted water. Bring to a boil, then reduce to a simmer for 5 minutes, or until potatoes are tender.
While potatoes are cooking, combine chives, parsley, garlic, and ¼ cup of olive oil in a blender. Blend until smooth. Score the fat cap on the racks of lamb in a tight X pattern, and rub herb oil on all sides. Season liberally with salt and pepper, and transfer to a roasting rack.
Once potatoes are cooked, remove them from water, and slice them in half. Toss in olive oil and salt and pepper, and transfer cut side down to a foil-lined baking sheet.
Cut the tips of the asparagus off about 1 inch from the bottom. Toss in olive oil, salt, pepper, and lemon zest. Transfer to a foil-lined baking sheet.
Place the lamb, potatoes, and asparagus in the oven. Roast the asparagus for about 15 minutes, or until slightly tender. Roast lamb and potatoes for about 25 minutes, or until the desired temperature is achieved.
Bring a medium pot of water to a boil. Add peas, watercress, mint, and dill, and cook for about 10 seconds. Strain water, and transfer peas and herbs to a blender. Add butter, and blend until smooth. Season to taste with salt and pepper.
Once the lamb is finished, remove from oven, and let rest for 10 minutes before slicing and serving.