Rosemary Rack of Lamb With Crushed Potatoes Recipe
Tender rack of lamb, though expensive, makes an elegant roast for a special-occasion dinner, and it’s quite easy to prepare A brief marinade of pounded garlic and anchovy, Dijon mustard and olive...
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Ingredients
- 2 lamb racks, about 1 1/2 pounds each, preferably frenched (see Note)
- Salt and pepper
- 2 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 4 anchovy fillets, minced
- Extra-virgin olive oil
- 1 1/2 to 2 pounds small, round potatoes, scrubbed and left whole
- 2 tablespoons roughly chopped rosemary
- 2 tablespoons roughly chopped parsley, for garnish
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