Name: Roast Rack of Lamb with Fingerling Potatoes, Asparagus, and Tapenade
Yield: 2 Servings
Ingredients: 2 tablespoons extra-virgin olive oil, divided, plus more for brushing; 1 1-pound rack of lamb, rib bones frenched; 3 1/2 tablespoons tapenade, divided; 1 small bunch asparagus, trimmed; Kosher salt; 8 ounces fingerling potatoes (no larger than 1 inch in diameter), cut in half lengthwise; 2 tablespoons dry white wine

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