Herb-Crusted Rack of Lamb With Rosemary Potatoes

Jim Franco
Andrea's wine pick: The juicy acidity and rustic herbaceousness of a French red Côtes du Rhône will stand up to the mustardy tang of the herb crust. Look for Georges Duboeuf Côtes du Rhône 2004 ($7.99). Ask your butcher to "french" the bones for an attractive appearance. Cover bones with a strip of aluminum foil to prevent burning.

Yield:

Makes 4 servings (serving size: 2 lamb chops, 1 cup potatoes)

Recipe Time

Prep: 10 Minutes
Cook: 37 Minutes

Nutritional Information

Calories 457
Fat 17 g
Satfat 4 g
Monofat 9 g
Polyfat 2 g
Protein 33 g
Carbohydrate 42 g
Fiber 5 g
Cholesterol 87 mg
Iron 4 mg
Sodium 587 mg
Calcium 75 mg

Ingredients

2 pounds red potatoes, cut into 1 1/2-inch chunks
2 tablespoons extra-virgin olive oil
3 tablespoons Dijon or stone-ground mustard
3 tablespoons chopped fresh rosemary, divided
1 tablespoon chopped fresh thyme
2 garlic cloves, minced
1 (1 1/2- to 2-pound) rack of lamb, trimmed
1 large onion, cut into thin wedges
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 425°.

2. Toss potatoes with oil in a shallow roasting pan. Bake 15 minutes.

3. Meanwhile, combine mustard, 1 tablespoon rosemary, thyme, and garlic; spread over meaty side and ends of lamb rack.

4. Add onion wedges, remaining 2 tablespoons rosemary, salt, and pepper to potatoes; mix well. Push mixture to edges of pan; place lamb rack, meaty side up, in center. Bake 22 minutes or until internal temperature of lamb reaches 140° for medium-rare. Transfer rack to a carving board; tent with foil, and let stand 5 minutes (temperature will rise to 145°).

5. Transfer potato mixture to 4 warm plates. Cut lamb crosswise into 8 chops; transfer to plates and serve.

Note:

Karen Levin; Wine pairing by Andrea Immer Robinson,

April 2006