Staying in tonight to escape the cold? Well, it’s still National Drink Wine Day so you’ll just have to find a way to do your duty.
This recipe yields 4 servings.
HERB-CRUSTED RACK OF LAMB
- 1½ lbs. Yukon Gold potatoes, scrubbed
- Kosher salt
- 2 racks of lamb
- Freshly ground black pepper
- 4 tablespoons olive oil, divided
- 2 garlic cloves, chopped
- ½ cup chopped fresh flat-leaf parsley
- ¼ cup chopped fresh dill
- 1 tablespoon Dijon mustard
- 2 teaspoons cumin seeds, crushed
- 6 cups watercress leaves with tender stems
- 2 teaspoons Sherry vinegar
- Place potatoes in a large saucepan and cover with 1 inch cold water. Season with salt. Bring to a boil, reduce heat, and simmer until tender (about 13 minutes). Drain.
- Meanwhile, preheat oven to 400 degrees F. Season lamb with salt and pepper.
- Heat 2 Tbsp. oil in a large skillet over medium-high heat. Cook lamb, turning occasionally, until golden brown all over (about 7 minutes). Transfer to a foil-lined baking sheet, placing fat side up.
- Mix garlic, parsley, dill, mustard, cumin, and 1 Tbsp. 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 degrees for medium-rare (about 20 minutes). Transfer to a cutting board and let lamb rest 5 minutes before cutting into double chops.
- While lamb is resting, heat remaining 1 Tbsp. 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.