Rosemary Rack of Lamb With roasted Potatoes and Carrots for Two | Saverd

Ingredients

• 1 (1–1 1/2-pound) rack of lamb, fat cap scored
• 1 garlic clove, finely chopped
• 2 teaspoons chopped rosemary
• 1/8 teaspoon freshly ground black pepper
• 1 1/4 teaspoons kosher salt, divided
• 1 tablespoon white miso paste
• 1/4 teaspoon smoked paprika
• 5 tablespoons unsalted butter, softened, divided
• 2 medium yukon gold potatoes (about 1 pound)
• 1 teaspoon honey
• 1/4 teaspoon ground coriander
• 1/2 pound medium carrots, peeled
• 1 tablespoon finely chopped parsley