Cranberry-Crusted Rack of Lamb with Rosemary Potatoes

Featured by Cosentino Wines in the Gold Wine Club.

Ingredients

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

Potatoes
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
⅛ tsp. salt
⅛ tsp. black pepper

Instructions

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 MyRecipes.com.



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