1 (1 1/2-pound) French-cut rack of lamb (about 8 ribs)
2 tablespoons sweetened dried cranberries (such as Craisins)
3/4 teaspoon dried rosemary
2 garlic cloves
1 small shallot, peeled and quartered
1/2 cup seasoned breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons honey mustard
1 teaspoon olive oil
3 large red potatoes (about 6 ounces each), quartered
2 tablespoons chopped fresh or 2 teaspoons dried parsley flakes
1 teaspoon olive oil
1/2 teaspoon dried rosemary
1/8 teaspoon salt
1/8 teaspoon black pepper
How to Make It
Preheat oven to 425°.
To prepare rack of lamb, trim fat from lamb; place lamb, meat side up, on a broiler pan. Insert meat thermometer into the thickest part of lamb, making sure thermometer does not touch bone.
Combine cranberries, 3/4 teaspoon rosemary, garlic, and shallot in a food processor; process until cranberries are chopped. Add breadcrumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread mustard over lamb; pat breadcrumb mixture into mustard on lamb. Drizzle with 1 teaspoon olive oil.
To prepare potatoes, combine potatoes and remaining ingredients in a bowl. Arrange potatoes around lamb.
Bake lamb and potatoes at 425° for 40 minutes or until the thermometer registers 145° (medium-rare) to 160° (medium). Cover the lamb and let stand 10 minutes; slice the rack into 8 chops.
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Made this receipe twice once as a first home cooked meal for my fiance, it was Outstanding !! Very easy to prepare, quick, beutiful presentation and an outstanding flavor. Only made one variation added chopped pecans, gave it a fabulous texture and taste. Great for special ocassions, served with steamed asparagus and hollandaise sauce. Will definitly make again. Note: ovens vary if you like rare meat do not cook for suggested time, I only cooked for 25 to 30 mins @ 425' and it was perfect med-rare. Enjoy !!
This was a nice and unique way to enjoy lamb. The recipe was easy to make and everyone enjoyed it. I added some red wine with water to the bottom of the pan to add to the juices. I didn't include the parsley, nor did I put the potatoes in with the lamb. Enjoy!