Cranberry-Crusted Rack Of Lamb With Rosemary Potatoes

• Rack of lamb:
• 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
• Potatoes:
• 3 large red potatoes (about 6 ounces each), quartered
• 2 tablespoons chopped fresh or 2 teaspoons dried parsley flakes
• 1 teaspoon olive oil
• 1/2 teaspoon dried rosemary
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

1. Preheat oven to 425u0b0.
2. To prepare rack of lamb, trim fat from lamb; place lamb, meat side up, on a broiler pan. Insert meat thermometer into the thickest part of lamb, making sure thermometer does not touch bone.
3. Combine cranberries, 3/4 teaspoon rosemary, garlic, and shallot in a food processor; process until cranberries are chopped. Add breadcrumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread mustard over lamb; pat breadcrumb mixture into mustard on lamb. Drizzle with 1 teaspoon olive oil.
4. To prepare potatoes, combine potatoes and remaining ingredients in a bowl. Arrange potatoes around lamb.
5. Bake lamb and potatoes at 425u0b0 for 40 minutes or until the thermometer registers 145u0b0 (medium-rare) to 160u0b0 (medium). Cover the lamb and let stand 10 minutes; slice the rack into 8 chops.

lamb, rack of lamb, cranberries, rosemary, garlic, shallot, breadcrumbs, salt, black pepper, honey, olive oil, potatoes, red potatoes, parsley flakes, olive oil, rosemary, salt, black pepper

Taken from www.myrecipes.com/recipe/cranberry-crusted-rack-of-lamb-with-rosemary-potatoes (may not work)