Nutritional Information Calories: 358 Fat: 12.8g Protein: 24.7g Carbohydrates: 37.1g Fiber: 2.5g Cholesterol: 64mg. Sodium: 752mg. Calcium: 59mg Servings YIELD: 4 servings (serving size: 2 lamb chops and potatoes) Time To Cook PREPARATION TIME: 20 minutes COOKING TIME: 60 minutes Cranberry-Crusted Rack of Lamb With Rosemary Potatoes Ingredients Potatoes: 1.5 to 2 pounds mini red bliss potatoes, cut & quartered 2 tablespoons chopped fresh or 2 teaspoons dried parsley flakes 2 teaspoon olive oil 1/2 teaspoon dried rosemary 1/8 teaspoon salt 1/8 teaspoon black pepper Rack of lamb: 2 French-cut racks of lamb, about 8 ribs or 2 to 2.5 pounds 2 tablespoons sweetened dried cranberries 3/4 teaspoon dried rosemary 2 garlic cloves 1 small shallot, peeled and quartered 1/2 cup seasoned breadcrumbs 1/4 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons honey mustard 1 teaspoon olive oil Directions   Preheat oven to 425°. 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. Combine cranberries, 3/4 teaspoon rosemary, garlic, and shallot in a food processor; process until cranberries are chopped. Add breadcrumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread mustard over lamb; pat breadcrumb mixture into mustard on lamb. Drizzle with 1 teaspoon olive oil. To prepare potatoes, combine potatoes and remaining ingredients in a bowl. Arrange potatoes around lamb. 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. Servings YIELD: 4 servings (serving size: 2 lamb chops and 3 potato wedges) Time To Cook PREPARATION TIME: 20 minutes COOKING TIME: 60 minutes   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.