Herb-Crusted Rack of Lamb with New Potatoes

Name: Herb-Crusted Rack of Lamb with New Potatoes
Total time: 1 h 1 min
Yield: 4 servings
Ingredients: 1½ pounds new potatoes; 1 to taste kosher salt; 2 racks lamb; 1 to taste black pepper; 4 tablespoons olive oil; 2 cloves garlic; ½ cup parsley; ¼ cup dill; 1 tablespoon Dijon mustard; 2 teaspoons cumin seeds; 6 cups watercress; 2 teaspoons Sherry vinegar

A elegant main course featuring succulent racks of lamb coated in a flavorful herb crust of parsley, dill, and cumin, served alongside tender new potatoes and wilted watercress. Perfect for a special occasion dinner.

4 servings

1 hr 1 min

Published October 4, 2025

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Ingredients

•1½ pounds new potatoes
•1 to taste kosher salt
•2 racks lamb
•1 to taste black pepper
•4 tablespoons olive oil
•2 cloves garlic
•½ cup parsley
•¼ cup dill
•1 tablespoon Dijon mustard
•2 teaspoons cumin seeds
•6 cups watercress
•2 teaspoons Sherry vinegar

Cooking Instructions

1.
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.
15 min
2.
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.
8 min
3.
Mix garlic, parsley, dill, mustard, cumin, and 1 tablespoon oil in a small bowl; season with salt and pepper.
5 min
4.
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.
27 min
5.
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.
6 min

Cooking 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.

15 min

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.

8 min

Mix garlic, parsley, dill, mustard, cumin, and 1 tablespoon oil in a small bowl; season with salt and pepper.

5 min

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.

27 min

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.

6 min