Cranberry-Crusted Rack of Lamb with Rosemary Potatoes

BECKY LUIGART-STAYNER

Yield:

4 servings (serving size: 2 lamb chops and 3 potato wedges)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 425°.

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.

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.

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

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.

Note:

November 1998