Cranberry-Crusted Rack Of Lamb With Rosemary Potatoes

More from this source
Cooking Light


Add a comment


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

You might also like

Parmesan-Crusted Rack Of Lamb
The New York Times
Herb-Crusted Rack Of Lamb
Bon Appetit
Herb-Crusted Rack Of Lamb
Panko And Herb Crusted Rack Of Lamb Dinner
Spoon Fork Bacon
Coriander & Pine Nut Crusted Rack Of Lamb With...
Aesthetics and Gastronomy
Pistachio & Cumin Crusted Rack Of Lamb
Garlic-Crusted Roast Rack Of Lamb
Food & Wine
Herb-Crusted Rack of Lamb with Fennel
Parade Magazine
Cumin Crusted Lamb With Watermelon Chutney
No Recipes
Olive Crusted Rack Of Lamb
Great British Chefs