Herb-Crusted Rack of Lamb With Rosemary 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.
More From Health
- Calories: 457
- Fat: 17g
- Saturated fat: 4g
- Monounsaturated fat: 9g
- Polyunsaturated fat: 2g
- Protein: 33g
- Carbohydrate: 42g
- Fiber: 5g
- Cholesterol: 87mg
- Iron: 4mg
- Sodium: 587mg
- Calcium: 75mg
- 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
- 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.
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