Ingredients

By carol gorman

Ingredients

• 1 1/2 tablespoons plain bread crumbs
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 box (10 oz) frozen broccoli spears
• 1 pound red potatoes
• 1/3 cup light sour cream
• 1/4 cup skim milk
• 1 teaspoon salt
• 1/4 plus 1/8 tsp freshly ground black pepper
• 1 small rack of lamb (8 ribs; about 1 1/4 lbs)
• 1 1/2 tablespoons vegetable oil
• 1 tablespoon Dijon mustard

Details

Adapted from familycircle.com

Preparation

Step 1

Heat oven to 400 degrees . In a small bowl, stir first 4 ingredients. Transfer to a plate and spread out in an even layer


Finely chop frozen broccoli and place in a colander. In a medium saucepan, cover potatoes by 2 inches with cool water. Bring to a boil and cook 12 to 15 minutes, until tender when pierced with a knife. Drain over broccoli in colander and return veggies to pot. Smash potatoes and broccoli with sour cream, milk, 3/4 plus 1/8 tsp salt and 1/4 tsp pepper. Keep warm


Meanwhile, pat lamb dry and sprinkle meaty side with 1/8 tsp each salt and pepper. In a medium oven-safe stainless skillet, heat oil over medium. Add lamb and brown on all sides, 2 to 3 minutes per side. Transfer to a cutting board

Brush fatty side of rack with mustard. Press mustard into herb mixture on plate until well coated. Spritz coating with cooking spray

Return lamb, crust side up, to skillet and place in oven. Roast 20 to 25 minutes, until temperature reaches 135 degrees , for medium-rare. Rest on a cutting board 5 minutes (temp will rise to 145 degrees ). Slice ribs apart and serve over potato mixture.