Cranberry-Crusted Rack of Lamb with Rosemary Potatoes

Cranberry-Crusted Rack of Lamb with Rosemary Potatoes
Photo by BECKY LUIGART-STAYNER

Ingredients

  • ¼ teaspoon salt
  • 1 (1 1/2-pound) French-cut rack of lamb (about 8 ribs)
  • 3 large red potatoes (about 6 ounces each), quartered
  • ½ teaspoon dried rosemary
  • 1 teaspoon olive oil
  • Rack of lamb:
  • 1/8 teaspoon salt
  • + 11 more ingredients
    • ½ cup seasoned breadcrumbs
    • 2 tablespoons chopped fresh or 2 teaspoons dried parsley flakes
    • 2 tablespoons sweetened dried cranberries (such as Craisins)
    • 2 garlic cloves
    • 1 small shallot, peeled and quartered
    • 1/8 teaspoon black pepper
    • ¼ teaspoon black pepper
    • 2 tablespoons honey mustard
    • Potatoes:
    • 1 teaspoon olive oil
    • ¾ teaspoon dried rosemary

Preheat oven to 425°.

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.

Combine cranberries, 3/4 teaspoon rosemary, garlic, and shallot in a f...

View full recipe at My Recipes

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