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Herb-Crusted Rack Of Lamb With Rosemary Potatoes

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2 pounds red potatoes, cut into 1 1/2-inch chunks

2 tablespoons extra-virgin olive oil

3 tablespoons Dijon or stone-ground mustard

3 tablespoons chopped fresh rosemary, divided

1 tablespoon chopped fresh thyme

2 garlic cloves, minced

1 (1 1/2- to 2-pound) rack of lamb, trimmed

1 large onion, cut into thin wedges

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

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