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Cranberry-Crusted Rack of Lamb with Rosemary Potatoes

BECKY LUIGART-STAYNER
Yield 4 servings (serving size: 2 lamb chops and 3 potato wedges)

Ingredients

  • Rack of lamb:
  • 1 (1 1/2-pound) French-cut rack of lamb (about 8 ribs)
  • 2 tablespoons sweetened dried cranberries (such as Craisins)
  • 3/4 teaspoon dried rosemary
  • 2 garlic cloves
  • 1 small shallot, peeled and quartered
  • 1/2 cup seasoned breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons honey mustard
  • 1 teaspoon olive oil
  • Potatoes:
  • 3 large red potatoes (about 6 ounces each), quartered
  • 2 tablespoons chopped fresh or 2 teaspoons dried parsley flakes
  • 1 teaspoon olive oil
  • 1/2 teaspoon dried rosemary
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Nutrition Information

  • calories 358
  • caloriesfromfat 32 %
  • fat 12.8 g
  • satfat 3.8 g
  • monofat 5.9 g
  • polyfat 1.2 g
  • protein 24.7 g
  • carbohydrate 37.1 g
  • fiber 2.5 g
  • cholesterol 64 mg
  • iron 4.2 mg
  • sodium 752 mg
  • calcium 59 mg

How to Make It

  1. Preheat oven to 425°.

  2. To prepare rack of lamb, trim fat from lamb; place lamb, meat side up, on a broiler pan. Insert meat thermometer into the thickest part of lamb, making sure thermometer does not touch bone.

  3. Combine cranberries, 3/4 teaspoon rosemary, garlic, and shallot in a food processor; process until cranberries are chopped. Add breadcrumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread mustard over lamb; pat breadcrumb mixture into mustard on lamb. Drizzle with 1 teaspoon olive oil.

  4. To prepare potatoes, combine potatoes and remaining ingredients in a bowl. Arrange potatoes around lamb.

  5. Bake lamb and potatoes at 425° for 40 minutes or until the thermometer registers 145° (medium-rare) to 160° (medium). Cover the lamb and let stand 10 minutes; slice the rack into 8 chops.