Cranberry-Crusted Rack Of Lamb With Rosemary Potatoes

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Ingredients

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

3 large red potatoes (about 6 ounces each), quartered

2 tablespoons chopped fresh or 2 teaspoons dried parsley flakes

1/2 teaspoon dried rosemary

1/8 teaspoon salt

1/8 teaspoon black pepper

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