Herb-Crusted Rack of Lamb with New Potatoes
Herb-Crusted Rack of Lamb with New Potatoes is a flavorful French French Receipes dish prepared with quality ingredients. Place potatoes in a large saucepan and cover with 1" cold water; season with salt.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace potatoes in a large saucepan and cover with 1" cold water; season with salt.
Bring to a boil, reduce heat, and simmer until tender, 10–15 minutes.
Meanwhile, preheat oven to 400°F.
Season lamb with salt and pepper.
Heat 2 tablespoons oil in a large skillet over medium-high heat.
Cook lamb, turning occasionally, until golden brown all over, 6–8 minutes; transfer to a foil-lined baking sheet, placing fat side up.
Mix garlic, parsley, dill, mustard, cumin, and 1 tablespoon oil in a small bowl; season with salt and pepper.
Spread herb mixture over lamb and roast until an instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, 18–22 minutes.
Transfer to a cutting board and let lamb rest 5 minutes before cutting into double chops.
While lamb is resting, heat remaining 1 tablespoon oil in a medium skillet over medium heat.
Add potatoes and watercress and cook, tossing, until watercress is just wilted, about 1 minute.
Mix in vinegar and season with salt and pepper.
Serve lamb with watercress and potatoes.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.