Cranberry-Crusted Rack of Lamb with Rosemary Potatoes

Featured by Cosentino Winery in the Gold Wine Club.
Cranberry-Crusted Rack of Lamb with Rosemary Potatoes


Splurge on tonight's meal by preparing this fantastic rack of lamb with rosemary potatoes. The aromas are heavenly and the flavors are even better. Serve with a glass of Cosentino Pinot Noir.

Yield: 2
Prep Time: 15 Minutes
Cook Time: 65 Minutes


Rack of Lamb:
• 1 (½ pound) French-cut rack of lamb (about 8 ribs)
• 2 Tbs. sweetened dried cranberries
• ¾ tsp. dried rosemary
• 2 garlic cloves
• 1 small shallot, peeled and quartered
• ½ cup seasoned breadcrumbs
• ¼ tsp. black pepper
• 2 Tbs. honey mustard
• 1 tsp. olive oil

• 3 large red potatoes (6 oz. each), quartered
• 2 Tbs. chopped fresh or 2 tsp. dried parsley flakes
• 1 tsp. olive oil
• ½ tsp. dried rosemary
• tsp. salt
• tsp. black pepper


Preheat oven to 425 degrees Fahrenheit. 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, ¾ teaspoon rosemary, garlic, and shallot in a food processor; process until cranberries are chopped. Add breadcrumbs, ¼ tsp. salt, and ¼ tsp. pepper. Spread mustard over lamb; pat breadcrumb mixture into mustard on lamb. Drizzle with 1 tsp. olive oil.

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

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

Recipe provided by Snooth and

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