Rack of Lamb with Herb Roasted Fingerling Potatoes

I know I should actually be writing about restaurants more, but let's face it- the economy sucks and it's not very good for the wallet to be eating in fancy dining establishments all the time.  I will get out more though, promise.  In the meantime, I'm working my creativity in my own kitchen and I have been seriously craving a good rack of lamb the last couple of weeks. Maybe I've been watching too much Hell's Kitchen or Top Chef Masters lately.
I went to the butcher at Balducci's and found some beautifully frenched racks ready to go and for an "o.k." price. Alright- you got me.  There is no such thing as an O.K. price for rack of lamb, and especially not a beautifully frenched one from Balducci's. I just really wanted it. Sue me for wanting a gourmet meal once in awhile- even if I have to make it myself.

I grabbed the lamb and some nice little fingerling potatoes for the side. I figured I could do something yummy with these along with ingredients I have at home. I rummaged through the cabinets and clipped from my herb garden. What I came up with was a dijon crusted rack of lamb with garlic and rosemary roasted fingerling potatoes. (recipe follows)

After preheating the oven to 425 degrees, I seasoned the rack with kosher salt and some pepper and seared both sides in a hot pan with olive oil. Meanwhile, I tossed the potatoes in garlic and herbs and prepared the crust. I then removed the rack from the frying pan and coated it in the crust mixture, popped it in the roasting pan in the oven and cooked to about 130 degrees for medium-rare (closer to rare).

The potatoes and rack were done in about 25 minutes. I allowed the rack to sit on a carving board for about 10 minutes to seal in the juices. I then cut the rack into lollipops, plated and served.

The lamb was cooked perfectly- as long as you like it rare, tender, juicy and full of flavor.  The potatoes were soft and the garlic and rosemary were a perfect compliment to the lamb.

It is difficult to keep the lamb-pops in perfect shape when cooking at this temperature, but I don't care.  I would definitely be tossed out of Chef Ramsay's kitchen.  As far as I'm concerned, they may not be the most pretty lamb lollipops, but they are definitely tasty!

Lamb Recipe:

1 frenched rack of lamb

kosher salt

pepper

parmesan flavored breadcrumbs

dijon mustard

onion powder

cinnamon

olive oil

red wine

Potatoes:

Fingerling Potatoes

freshly chopped garlic

fresh cut rosemary

kosher salt

butter

olive oil

For the lamb, season the rack with salt and pepper and sear both sides in a frying pan with olive oil (a couple minutes each side). Meanwhile, combine dijon, breadcrumbs, cinnamon, onion powder. Remove the lamb and coat all sides with the breadcrumb mixture. Place in a 425 degree oven for approx 25 mins. Check with meat thermometer- 130 degrees for medium to rare. Remove from the oven and allow to sit for about 10 mins. Add red wine to the drippings and thicken to use as a sauce to drizzle on top before serving.

For the potatoes, clean and put on a baking sheet.  Drizzle and coat with olive oil, chopped garlic (about 2 cloves) and place some sprigs of rosemary on the pan.  Roast in the oven approx. 25 mins until fork tender.