Herb-Crusted Rack of Lamb With Rosemary Potatoes

Herb-Crusted Rack of Lamb With Rosemary Potatoes
Photo by Jim Franco


  • 2 pounds red potatoes, cut into 1 1/2-inch chunks
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons chopped fresh rosemary, divided
  • 1 (1 1/2- to 2-pound) rack of lamb, trimmed
  • 1 tablespoon chopped fresh thyme
  • ¾ teaspoon salt
  • 2 garlic cloves, minced
  • + 3 more ingredients
    • 3 tablespoons Dijon or stone-ground mustard
    • 2 tablespoons extra-virgin olive oil
    • 1 large onion, cut into thin wedges

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...

View full recipe at My Recipes


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