Herb-Crusted Rack Of Lamb With New Potatoes

• 1 1/2 pounds small new or Yukon Gold potatoes, scrubbed
• Kosher salt
• 2 racks of lamb (about 2 pounds total)
• Freshly ground black pepper
• 4 tablespoons olive oil, divided
• 2 garlic cloves, chopped
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh dill
• 1 tablespoon Dijon mustard
• 2 teaspoons cumin seeds, crushed
• 6 cups watercress leaves with tender stems
• 2 teaspoons Sherry vinegar

1. Place potatoes in a large saucepan and cover with 1" cold water; season with salt. Bring to a boil, reduce heat, and simmer until tender, 10-15 minutes. Drain.
2. Meanwhile, preheat oven to 400u0b0F. Season lamb with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook lamb, turning occasionally, until golden brown all over, 6-8 minutes; transfer to a foil-lined baking sheet, placing fat side up.
3. Mix garlic, parsley, dill, mustard, cumin, and 1 tablespoon oil in a small bowl; season with salt and pepper.
4. Spread herb mixture over lamb and roast until an instant-read thermometer inserted into thickest part of meat registers 130u0b0F for medium-rare, 18-22 minutes. Transfer to a cutting board and let lamb rest 5 minutes before cutting into double chops.
5. While lamb is resting, heat remaining 1 tablespoon oil in a medium skillet over medium heat. Add potatoes and watercress and cook, tossing, until watercress is just wilted, about 1 minute. Mix in vinegar and season with salt and pepper. Serve lamb with watercress and potatoes.

new, kosher salt, lamb, freshly ground black pepper, olive oil, garlic, parsley, dill, mustard, cumin seeds, watercress leaves with tender stems, sherry vinegar

Taken from www.epicurious.com/recipes/food/views/herb-crusted-rack-of-lamb-with-new-potatoes-51231730 (may not work)