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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 358
  • Calories from fat: 32%
  • Fat: 12.8g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 24.7g
  • Carbohydrate: 37.1g
  • Fiber: 2.5g
  • Cholesterol: 64mg
  • Iron: 4.2mg
  • Sodium: 752mg
  • Calcium: 59mg

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

  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.
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