- 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
- 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
How to Make It
Preheat oven to 425°.
Toss potatoes with oil in a shallow roasting pan. Bake 15 minutes.
Meanwhile, combine mustard, 1 tablespoon rosemary, thyme, and garlic; spread over meaty side and ends of lamb rack.
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°).
Transfer potato mixture to 4 warm plates. Cut lamb crosswise into 8 chops; transfer to plates and serve.