Cranberry-Crusted Rack of Lamb with Rosemary Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Preheat oven to 425°.
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.
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.
4. To prepare potatoes, combine potatoes and remaining ingredients in a bowl. Arrange potatoes around lamb.
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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