Cranberry-Crusted Rack of Lamb with Rosemary Potatoes

Yield: 4 servings (serving size: 2 lamb chops and 3 potato wedges)

Ingredients

• Rack of lamb:
• 1  (1 1/2-pound) French-cut rack of lamb (about 8 ribs)
• 2  tablespoons  sweetened dried cranberries (such as Craisins)
• 3/4  teaspoon  dried rosemary
• 2  garlic cloves
• 1  small shallot, peeled and quartered
• 1/2  cup  seasoned breadcrumbs
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 2  tablespoons  honey mustard
• 1  teaspoon  olive oil
• 
  Potatoes:
• 3  large red potatoes (about 6 ounces each), quartered
• 2  tablespoons  chopped fresh or 2 teaspoons dried parsley flakes
• 1  teaspoon  olive oil
• 1/2  teaspoon  dried rosemary
• 1/8  teaspoon  salt
• 1/8  teaspoon  black pepper

Preparation

Preheat oven to 425°.

To prepare rack of lamb, trim fat from lamb; place lamb, meat side up, on a broiler pan. Insert meat thermometer into the thickest part of lamb, making sure thermometer does not touch bone.

Combine cranberries, 3/4 teaspoon rosemary, garlic, and shallot in a food processor; process until cranberries are chopped. Add breadcrumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread mustard over lamb; pat breadcrumb mixture into mustard on lamb. Drizzle with 1 teaspoon olive oil.

To prepare potatoes, combine potatoes and remaining ingredients in a bowl. Arrange potatoes around lamb.

Bake lamb and potatoes at 425° for 40 minutes or until the thermometer registers 145° (medium-rare) to 160° (medium). Cover the lamb and let stand 10 minutes; slice the rack into 8 chops.

Nutritional Information

Calories:

358 (32% from fat)

Fat:

12.8g (sat 3.8g,mono 5.9g,poly 1.2g)

Protein:

24.7g

Carbohydrate:

37.1g

Fiber:

2.5g

Cholesterol:

64mg

Iron:

4.2mg

Sodium:

752mg

Calcium:

59mg