Herb-Crusted Rack of Lamb With Rosemary Potatoes |
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Prep Time: 10 Minutes Cook Time: 37 Minutes |
Ready In: 47 Minutes Servings: 1 |
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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. Ingredients:
2 pounds red potatoes, cut into 1 1/2-inch chunks |
2 tablespoons extra-virgin olive oil |
3 tablespoons dijon or stone-ground mustard |
3 tablespoons chopped fresh rosemary, divided |
1 tablespoon chopped fresh thyme |
2 garlic cloves, minced |
1 (1 1/2- to 2-pound) rack of lamb, trimmed |
1 large onion, cut into thin wedges |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 425°.
2. Toss potatoes with oil in a shallow roasting pan. Bake 15 minutes.
3. Meanwhile, combine mustard, 1 tablespoon rosemary, thyme, and garlic; spread over meaty side and ends of lamb rack.
4. 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°).
5. Transfer potato mixture to 4 warm plates. Cut lamb crosswise into 8 chops; transfer to plates and serve.
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