Herb crusted rack of lamb with roasted red potatoes and fresh asparagus recipe

Ingredients

• 3 pounds (about 15 small) red new potatoes, quartered
• 3 Tablespoons olive oil
• 2 garlic cloves, finely chopped
• 2 teaspoons fresh rosemary, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/3 cup Crosse & Blackwell mint jelly
• 1 Tablespoon Dijon mustard
• 2/3 cup dried unseasoned bread crumbs
• 2 teaspoons fresh rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 racks of lamb (approx. 3 pounds total, 12 to 14 cutlets)
• 1 pound fresh asparagus
• Butter to taste