Rack of lamb with rosemary & garlic potatoes
A French dinner for the galley that best on calm days or at anchor, about 15 min hands-on.
- Dinner
- French
- ⏱ 15 min
- 🌊 Sea tolerance 2/5
- 👑 Luxury
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Rack of lamb800 g (200 g)
- Potato880 g (≈ 4 potatos) (220 g (≈ 1 potato))
- Rosemary8 g (2 g)
- Garlic (bulb)24 g (≈ 0.5 bulb) (6 g)
- Extra-virgin olive oil48 g (12 g)
- Green beans320 g (80 g)
Method
- Par-boil the potatoes; fry with garlic and rosemary until crisp.
- Brown the lamb fat-side down, then turn and cook to pink; rest.
- Carve into cutlets; beans on the side.
In the galley
- Best on calm days or at anchor — 2/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
💪 Protein-packed · ⚡ Night-watch fuel
- kcal
- 1056
- protein
- 35 g
- fat
- 81 g
- carbs
- 46 g
- sugar
- 4 g
- fibre
- 7 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes