Rack of Lamb

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Preparation info

  • Serves

    3 to 4

    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

With a bit of experimenting, you can cook the entire dinner in one large pot. Put the rack of lamb on top of the vegetables. This will help you to read the meat thermometer; also, if the lamb gets done before the vegetables, simply take the lamb out of the pot and cook the vegetables a bit longer.


  • 1 rack of lamb (2 pounds), trimmed of excess fat
  • 1 clove garlic, crushed
  • Salt
  • Pepper, freshly ground
  • Nutmeg, freshly grated
  • 6 large carrots, peeled and sliced lengthwise
  • 4 large leeks, washed thoroughly and trimmed
  • 8 small new potatoes, unpeeled
  • ΒΌ cup white wine
  • 2 tablespoons butter
  • 1 teaspoon arrowroot, approximately


Presoak pot, top and bottom, in water for 15 minutes.

Rub the trimmed lamb with the crushed garlic, salt, pepper and nutmeg.

Place all the vegetables in the bottom of the pot, add the wine and 1 teaspoon salt. Put the lamb on top of the vegetables, insert a meat thermometer, and dot the lamb with butter.

Place the pot, covered, in a cold oven.

Set the temperature at 480 degrees.

Cook 70 minutes, or until thermometer is almost up to temperature.

Remove pot from the oven, pour off liquid into saucepan, bring to boil, add 1 teaspoon or more of arrowroot to thicken. If vegetables require more cooking, remove lamb and return covered pot to oven.

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