Potato Stars with Lamb Chops
Source of Recipe
the web
Recipe Introduction
Lamb, a symbol of spring, is perfect with that other springtime classic, asparagus. Use a star-shaped cookie cutter to cut out shapes from potato slices and add a whimsical touch to this traditional dinner.
List of Ingredients
2 rib racks of lamb,trimmed (about 1 1/2 pounds each)
1 tablespoon Dijon-style mustard
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh parsley
2 shallots or 1/4 red onion, finely chopped (about 2 tablespoons)
1/2 teaspoon crushed dried thyme
1/2 teaspoon salt
4 large potatoes (about 2 pounds)
1 tablespoon olive oil
24 spears asparagus (about 1 1/2 pounds)Recipe
1. Preheat oven to 400F. Score the fat on the lamb in a crisscross fashion. Cover exposed rib ends with foil and rub lamb with mustard.
2. In a small bowl, combine rosemary, parsley, shallots, thyme and salt; sprinkle on lamb. Place lamb in a shallow baking pan; bake for 35-40 minutes.
3. Slice potatoes lengthwise into 3/8-inch pieces. Using a 2-inch star cookie cutter, cut out shapes. Toss potatoes with oil and place in baking pan around lamb. Continue baking until lamb is medium (150F on an instant-read thermometer) and potato stars are golden, about 40 minutes longer. Cover and let stand 10 minutes.
4. Clean asparagus, trimming off tough stem ends, if necessary. Place in a large skillet with 2 cups water. Cover and bring to a boil; simmer 5-10 minutes, until asparagus is just tender.
5. Using a sharp knife, cut rack of lamb between ribs to form chops. Place 2 chops on each individual plate. Serve the lamb chops with potato stars and asparagus.
Serves 4
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