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.

Recipe by Health April 2006


Credit: Jim Franco

Recipe Summary test

10 mins
37 mins
47 mins
Makes 4 servings (serving size: 2 lamb chops, 1 cup potatoes)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°.

  • Toss potatoes with oil in a shallow roasting pan. Bake 15 minutes.

  • Meanwhile, combine mustard, 1 tablespoon rosemary, thyme, and garlic; spread over meaty side and ends of lamb rack.

  • 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°).

  • Transfer potato mixture to 4 warm plates. Cut lamb crosswise into 8 chops; transfer to plates and serve.

Nutrition Facts

457 calories; fat 17g; saturated fat 4g; mono fat 9g; poly fat 2g; protein 33g; carbohydrates 42g; fiber 5g; cholesterol 87mg; iron 4mg; sodium 587mg; calcium 75mg.