Cranberry-Crusted Rack of Lamb with Rosemary Potatoes

Ingredients

• 0.1 teaspoon pepper black
• 0.3 teaspoon pepper black
• 0.5 teaspoon rosemary dried
• 0.8 teaspoon rosemary dried
• 2  garlic cloves 
• 2 tablespoons dijon honey mustard 
• 1.5 pound french-cut lamb rack of ( 8 ribs)
• 1 teaspoon olive oil 
• 2 tablespoons teaspoons parsley flakes dried fresh chopped
• 18 ounces potatoes red quartered
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 0.5 cup seasoned bread crumbs 
• 1 small shallots peeled quartered
• 2 tablespoons cranberries dried sweetened (such as Craisins)

Equipment

• food processor
• bowl
• oven
• kitchen thermometer
• broiler pan

Directions

1. Preheat oven to 42
2. To prepare rack of lamb, trim fat from lamb; place lamb, meat side up, on a broiler pan. Insert meat thermometer into the thickest part of lamb, making sure thermometer does not touch bone.
3. Combine cranberries, 3/4 teaspoon rosemary, garlic, and shallot in a food processor; process until cranberries are chopped.
4. Add breadcrumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
5. Spread mustard over lamb; pat breadcrumb mixture into mustard on lamb.
6. Drizzle with 1 teaspoon olive oil.
7. To prepare potatoes, combine potatoes and remaining ingredients in a bowl. Arrange potatoes around lamb.
8. Bake lamb and potatoes at 425 for 40 minutes or until the thermometer registers 145 (medium-rare) to 160 (medium). Cover the lamb and let stand 10 minutes; slice the rack into 8 chops.