Maple Rosemary Rack Of Lamb

• 1 lb new potatoes, halved
• 2 None racks of lamb (8 ribs each), frenched
• 2 tbsp olive oil
• 2 sprigs rosemary, leaves removed
• 4 None portobello mushrooms
• 2 None beefsteak tomatoes, halved
• 3 cloves garlic, sliced
• 1/4 cup maple syrup
• 1 bunch asparagus, trimmed

1. Preheat the oven to 350u0b0F.
2. Arrange potatoes in a baking pan. Place lamb racks on top. Rub with olive oil and sprinkle with rosemary.
3. Roast lamb for 20 mins. Add mushrooms, tomatoes and garlic to pan. Continue roasting for 5-10 mins until lamb is cooked to desired doneness.
4. Remove lamb from pan. Let stand, covered loosely with foil, for 10 mins.
5. Drizzle vegetables in pan with maple syrup. Return to oven for a further 5-10 mins until vegetables are tender.
6. Place asparagus into a microwave-safe dish with sprinkling of water. Cover with plastic wrap and microwave on high (100%) power for 1-2 mins until just tender. Add asparagus to baking dish; toss to combine.
7. Cut each rack in half. Serve lamb with vegetables.

new potatoes, lamb, olive oil, rosemary, portobello mushrooms, beefsteak tomatoes, garlic, maple syrup

Taken from recipes-plus.com/api/v2.0/recipes/34244 (may not work)