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.

Yield: Makes 4 servings (serving size: 2 lamb chops, 1 cup potatoes)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • 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

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.
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