ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Herb-Crusted Rack of Lamb With Rosemary Potatoes

Photo: Jim Franco

Prep time 10 mins
Cook time 37 mins
Yield Makes 4 servings (serving size: 2 lamb chops, 1 cup potatoes)
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.

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

Nutrition 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

How to Make It

  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.