Roast Rack of Lamb with Fingerling Potatoes, Asparagus, and Tapenade

Preparation

1. Step 1

   Preheat oven to 450°. Brush a roasting pan with oil. Spread 2 Tbsp. tapenade evenly over lamb and place lamb, bone side down, in center of pan. Toss asparagus with 1 Tbsp. oil on a rimmed baking sheet; season with salt and set aside. Roast lamb for 6 minutes.

   Step 2

   Meanwhile, place remaining 1 Tbsp. oil, 1 Tbsp. tapenade, and potatoes in a medium bowl; toss to coat potatoes. Arrange potatoes in a single layer around lamb. Continue roasting until potatoes are crisp on the edges, golden brown, and tender and an instant-read thermometer inserted into the center of lamb registers 135°–140° for medium to medium-rare, 15–20 minutes. Remove lamb and potatoes from oven.

   Step 3

   Roast asparagus until crisp-tender, about 4 minutes.

   Step 4

   Meanwhile, transfer lamb to a cutting board. Divide potatoes between plates. Stir remaining 1/2 Tbsp. tapenade, wine, and 2 Tbsp. water in pan over medium heat, scraping up browned bits, until sauce reduces slightly, about 1 minute.

   Step 5

   Cut lamb into individual chops. Arrange lamb and asparagus on plates with potatoes, dividing evenly. Drizzle lamb and potatoes with sauce.