Herb-Crusted Rack of Lamb with New Potatoes
A elegant main course featuring succulent racks of lamb coated in a flavorful herb crust of parsley, dill, and cumin, served alongside tender new potatoes and wilted watercress. Perfect for a special occasion dinner.
Ingredients
- •1½ pounds new potatoes
- •1 to taste kosher salt
- •2 racks lamb
- •1 to taste black pepper
- •4 tablespoons olive oil
- •2 cloves garlic
- •½ cup parsley
- •¼ cup dill
- •1 tablespoon Dijon mustard
- •2 teaspoons cumin seeds
- •6 cups watercress
- •2 teaspoons Sherry vinegar
Cooking Instructions
- 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.
15 min
- 2.
Meanwhile, preheat oven to 400°F. 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.
8 min
- 3.
Mix garlic, parsley, dill, mustard, cumin, and 1 tablespoon oil in a small bowl; season with salt and pepper.
5 min
- 4.
Spread herb mixture over lamb and roast until an instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, 18-22 minutes. Transfer to a cutting board and let lamb rest 5 minutes before cutting into double chops.
27 min
- 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.
6 min
