1½ pound small new or Yukon Gold potatoes, scrubbed
Kosher salt
2 racks of lamb (about 2 lb. total)
Freshly ground black pepper
4 tablespoons olive oil, divided
2 garlic cloves, chopped
½ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh dill
1 tablespoon Dijon mustard
2 teaspoons cumin seeds, crushed
6 cups watercress leaves with tender stems
2 teaspoons Sherry vinegar
Instructions
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.
Meanwhile, preheat oven to 400°. Season lamb with
salt and pepper. Heat 2 Tbsp. 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.
Mix garlic, parsley, dill, mustard, cumin, and 1
Tbsp. oil in a small bowl; season with salt and
pepper.
Spread herb mixture over lamb and roast until an
instant-read thermometer inserted into thickest
part of meat registers 130° for medium-rare, 18–22
minutes. Transfer to a cutting board and let lamb
rest 5 minutes before cutting into double chops.
While lamb is resting, heat remaining 1 Tbsp. 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.
Originally Submitted
4/27/2014
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