Herb-Crusted Rack of Lamb With Rosemary Potatoes

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