Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 1998

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Credit: BECKY LUIGART-STAYNER

Recipe Summary

Yield:
4 servings (serving size: 2 lamb chops and 3 potato wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

358 calories; calories from fat 32%; fat 12.8g; saturated fat 3.8g; mono fat 5.9g; poly fat 1.2g; protein 24.7g; carbohydrates 37.1g; fiber 2.5g; cholesterol 64mg; iron 4.2mg; sodium 752mg; calcium 59mg.
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