Herbed Rack Of Lamb And Sauteed Potatoes

• 2 lamb racks 3 ribs each, trimmed
• 2 tablespoons olive oil
• 1 tablespoon chopped parsley
• 2 teaspoons rosemary leaves chopped
• 2 tablespoons butter
• 1 tablespoon olive oil
• 9 ounces potatoes washed and cut into 1/3-inch thick slices
• 1 bunch asparagus trimmed and blanched
• 3 ounces cherry tomatoes halved
• 1/2 red onion small, thinly sliced
• 2 teaspoons olive oil
• 2 teaspoons balsamic vinegar

1. Preheat the oven to 400u0b0F. Coat the lamb with the oil and herbs. Season to taste. Place lamb on a wire rack in a baking pan. Bake for 15-20 mins, until cooked to desired doneness.
2. For the potatoes, heat butter and oil in a large nonstick skillet on medium heat. Cook potatoes, covered, for 6-8 mins until browned lightly. Reduce heat to low. Cook, uncovered, for a further 10 mins, until tender and golden, turning. Drain on paper towels. Season to taste.
3. For the salad, combine asparagus, tomato and onion in a bowl. Drizzle with combined oil and vinegar and toss well. Serve with lamb and sauteed potatoes.

lamb racks, olive oil, parsley, rosemary, butter, olive oil, potatoes, tomatoes, red onion, olive oil, balsamic vinegar

Taken from www.yummly.com/recipe/Herbed-Rack-of-Lamb-and-Sauteed-Potatoes-1402522 (may not work)