Rack of Lamb

By carvalhohm

Ingredients

• Breading
• 1/4 cup each fresh bread crumbs, chopped parsley and grated Parmesan cheese
• 1 Tbsp plus 1 tsp olive oil
• 1 Tbsp minced garlic
• 1/4 tsp each salt and pepper
• 2 Tbsp Dijon mustard
• 8 -rib rack of lamb (11⁄2 to 2 lb, see Note), fat trimmed off top of ribs leaving a thin layer
• 1 lb red-skinned potatoes, scrubbed, cut in 1-in. chunks
• 1 Tbsp olive oil
• 1/2 tsp each salt and pepper

Preparation

Step 1

1. Heat oven to 425°. Coat half of a shallow roasting pan with nonstick spray.

2. Mix Breading ingredients in a small bowl. Spread mustard on both sides of lamb; pat on breading. Place bone side down on sprayed side of pan. Toss potatoes with remaining ingredients. Spread in a single layer next to lamb.

3. Roast 30 to 35 minutes, turning potatoes once until tender and golden brown and a meat thermometer inserted in thickest part of meat, not touching bone, registers 150° for medium-well chops at ends of rack, medium-rare at center. Let lamb rest 10 minutes before cutting into chops.