Cranberry-Crusted Rack of Lamb with Rosemary Potatoes

4 Reviews
ADD YOUR REVIEW
BECKY LUIGART-STAYNER
Yield:
4 servings (serving size: 2 lamb chops and 3 potato wedges)
November 1998
RECIPE BY Cooking Light

Ingredients

  • Rack of lamb:
  • 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
  • Potatoes:
  • 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

Nutritional Information

  • Calories 358
  • Caloriesfromfat 32%
  • Fat 12.8g
  • Satfat 3.8g
  • Monofat 5.9g
  • Polyfat 1.2g
  • Protein 24.7g
  • Carbohydrate 37.1g
  • Fiber 2.5g
  • Cholesterol 64mg
  • Iron 4.2mg
  • Sodium 752mg
  • Calcium 59mg

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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.

Step 3

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.

Step 4

To prepare potatoes, combine potatoes and remaining ingredients in a bowl. Arrange potatoes around lamb.

Step 5

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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Ratings & Reviews

Cynthia0721's Review

Cynthia0721
January 28, 2011
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 !!

cck1492's Review

sdehaemer
December 26, 2009
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!

Chesterscraps's Review

cck1492
December 26, 2009
I made this recipe for Christmas day and it turned out perfect! I can't wait to make it again.

sdehaemer's Review

Chesterscraps
November 23, 2008
Love this recipe. It's what we have almost every christmas eve since it came out. It's easy to prepare, quick to cook and tastes delicious. You don't need to be heavy handed with the spices.