Herb-Crusted Rack of Lamb With Rosemary 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.
