Name: Herb-Crusted Rack of Lamb with New Potatoes
Yield: 4 Servings
Ingredients: 1½ pound small new or Yukon Gold potatoes, scrubbed; Kosher salt; 2 racks of lamb (about 2 lb. total); 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

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Gentl & Hyers

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.

Recipe notes