Dinner: Herb-Crusted Rack of Lamb with New Potatoes

Recipe by The Bon Appétit Test Kitchen This recipe calls for fairly small racks of lamb, about a pound each. If your lamb is larger, the cooking time will increase, but you can get away with serving single, not double, chops.

Ingredients

1 1/2 pounds small new or Yukon Gold potatoes, scrubbed
Kosher salt
2 racks of lamb (about 2 pounds total)
Freshly ground black pepper
4 tablespoons olive oil, divided
2 garlic cloves, chopped
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
1 tablespoon Dijon mustard
2 teaspoons cumin seeds, crushed
6 cups watercress leaves with tender stems
2 teaspoons Sherry vinegar

Instructions

Place 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. Drain.
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.

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