Cranberry-Crusted Lamb with Rosemary Potatoes


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Chef: Bob Emmett

Serves: 4


Compliments of Cooking Light!


(1) 1 1/2 lb(s) Frech-cut rack of lamb (about 8 ribs)
2 tbsp sweetened dried cranberries
3/4 tsp dried rosemary
2 clove garlic
1 whole small shallot, peeled and quartered
1/2 cup seasoned breadcrumbs
1/4 tsp salt
1/4 tsp black pepper
2 tbsp honey mustard
1 tsp olive oil
3 whole large red potatoes (about 6 oz each), quartered
2 tbsp chopped fresh or 2 teaspoons dried parsley flakes
1 tsp olive oil
1/2 tsp dried rosemary
1/8 tsp salt
1/8 tsp black pepper

Preheat oven to 425 degrees.
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 the 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 of lamb.
Drizzle with 1 teaspoon olive oil.
To prepare potatoes, combine potatoes and remaining ingredients into bowl.
Arrange potatoes around lamb.
Bake lamb and potatoes at 425 degrees 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.