Health

Herb-Crusted Rack of Lamb With Rosemary Potatoes

lamb-potatoes Photo: Jim Franco

Ingredients

  • 2 pounds red potatoes, cut into 1 1/2-inch chunks
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons Dijon or stone-ground mustard
  • 3 tablespoons chopped fresh rosemary, divided
  • 1 tablespoon chopped fresh thyme
  • 2 garlic cloves, minced
  • 1 (1 1/2- to 2-pound) rack of lamb, trimmed
  • 1 large onion, cut into thin wedges
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation


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; 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°).

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


  • Prep Time:
  • Cook Time:

  • 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.
  • Yield: Makes 4 servings (serving size: 2 lamb chops, 1 cup potatoes)

Nutritional Information

Calories per serving: 457
Fat per serving: 17g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 9g
Polyunsaturated fat per serving: 2g
Protein per serving: 33g
Carbohydrate per serving: 42g
Fiber per serving: 5g
Cholesterol per serving: 87mg
Iron per serving: 4mg
Sodium per serving: 587mg
Calcium per serving: 75mg

Good to Know

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.