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  • 4servings
  • 457calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds red potatoes, cut into 1 1/2-inch chunks

  2. 2 tablespoons extra-virgin olive oil

  3. 3 tablespoons Dijon or stone-ground mustard

  4. 3 tablespoons chopped fresh rosemary, divided

  5. 1 tablespoon chopped fresh thyme

  6. 2 garlic cloves, minced

  7. 1 (1 1/2- to 2-pound) rack of lamb, trimmed

  8. 1 large onion, cut into thin wedges

  9. 3/4 teaspoon salt

  10. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  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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