Herb-Crusted Rack of Lamb With Rosemary Potatoes - Gluten Free Recipes

Ingredients

• 0 teaspoons freshly ground black pepper
• 3 Tbsps chopped fresh rosemary, divided
• 1 Tbsp chopped fresh thyme
• 2 garlic cloves, minced
• 680 grams lamb, trimmed
• 2 Tbsps extra-virgin olive oil
• 1 large onion, cut into thin wedges
• 907 grams red potatoes, cut into 1 1/2-inch chunks
• 1 teaspoons salt
• 3 Tbsps Dijon or stone-ground mustard