Nutritional Information Calories: 358 Fat: 12.8g Protein: 24.7g Carbohydrates: 37.1g Fiber: 2.5g Cholesterol: 64mg Iron: 4.2mg Calcium: 59mg Sodium: 752mg Servings: Serves 4, serving size 2 lamb chops and 3 potato wedges. Time To Cook 20 minutes preparation time. 40 minutes oven time. 60 minutes total time. Cranberry-Crusted Rack of Lamb with Rosemary Potatoes Ingredients Lamb 1 French-cut rack of lamb, about 1.5 pounds or about 8 ribs 2 tablespoons sweetened dried cranberries such as Ocean Spray Craisins 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 Potatoes 3 large red potatoes, about 6 ounces each and quartered 2 tablespoons chopped fresh or 2 teaspoons dried parsley flakes 1 teaspoon olive oil 1/2 teaspoon dried rosemary 1/8 teaspoon salt 1/8 teaspoon black pepper Directions   Preheat oven to 425 degrees. To prepare rack of lamb, trim fat from lamb and 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 degrees for 40 minutes or until the thermometer registers 145 degrees which is medium-rare or to 160 degrees for medium. Cover the lamb and let stand 10 minutes. Slice the rack into 8 chops.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.