Photo: Jim Franco
Prep Time
10 Mins
Cook Time
37 Mins
Yield
Makes 4 servings (serving size: 2 lamb chops, 1 cup potatoes)

Andrea's wine pick: The juicy acidity and rustic herbaceousness of a French red Côtes du Rhône will stand up to the mustardy tang of the herb crust. Look for Georges Duboeuf Côtes du Rhône 2004 ($7.99). Ask your butcher to "french" the bones for an attractive appearance. Cover bones with a strip of aluminum foil to prevent burning.

Careful trimming cuts unhealthy saturated fat from the lamb. Limit protein servings like meat to 3 ounces, or the size of a deck of cards, to keep your calories and fat intake in check.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Toss potatoes with oil in a shallow roasting pan. Bake 15 minutes.

Step 3

Meanwhile, combine mustard, 1 tablespoon rosemary, thyme, and garlic; spread over meaty side and ends of lamb rack.

Step 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°).

Step 5

Transfer potato mixture to 4 warm plates. Cut lamb crosswise into 8 chops; transfer to plates and serve.

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