Maryland Herb Crusted Rack of Lamb

Ingredients:

3 pounds (about 15) small red new potatoes, scrubbed and quartered

3 tablespoons extra virgin olive oil

2 cloves garlic, minced

2 teaspoons finely chopped fresh rosemary

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/3 cup mint jelly

1 tablespoon Dijon mustard

2/3 cup dry breadcrumbs

2 teaspoons fresh rosemary or 1/2 teaspoon dried

2 cloves garlic, minced

1 teaspoon salt

Black pepper, freshly ground

Approximately 3 pounds rack of lamb

Directions:

For Roasted Potatoes: Combine potatoes, oil, garlic, rosemary, salt and pepper in large bowl; toss to coat.For Lamb: Preheat oven to 400°F (205°C).Combine jelly and mustard in small bowl; stir well.Combine bread crumbs, rosemary, garlic, salt and pepper in small bowl; mix well.Brush lamb with jelly mixture; coat surface with crumb mixture.Arrange lamb in shallow roasting pan. Place potatoes around lamb.Bake for 70 to 75 minutes or until cutlets are only slightly pink in center.Slice cutlets apart; serve with potatoes.

Makes 6 servings.