Roasted Rack of Lamb with Grapes

Roasted Rack of Lamb with Grapes

From: Chef Eric Masson, The Brentwood, White River, NC. Yield: 4 servings.

2 racks of lamb (7-8 ribs, 14-18 oz. each)

1 Tbsp. fresh rosemary, finely chopped

4 Tbsp. olive oil

1 lb. fingerling potatoes, scrubbed and large ones cut in half

1 cup red seedless California grapes, halved

3 cloves garlic, finely minced

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