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An entree perfect for traditional holidays.

Herb-Crusted Rack of Lamb with Roasted Potatoes

3 pounds (about 15) small red new potatoes, scrubbed and quartered
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup mint jelly
1 tablespoon Dijon mustard
2/3 cup dry breadcrumbs
2 teaspoons fresh rosemary or 1/2 teaspoon dried
2 cloves garlic, minced
1 teaspoon salt
Black pepper, freshly ground
Approximately 3 pounds rack of lamb (12 to 14 cutlets total)

1. For Roasted Potatoes: Combine potatoes, oil, garlic, rosemary, salt and pepper in large bowl; toss to coat.
2. For Lamb: Preheat oven to 400°F.
3. Combine jelly and mustard in small bowl; stir well.
4. Combine bread crumbs, rosemary, garlic, salt and pepper in small bowl; mix well.
5. Brush lamb with jelly mixture; coat surface with crumb mixture.
6. Arrange lamb in shallow roasting pan. Place potatoes around lamb.
7. Bake for 70 to 75 minutes or until cutlets are only slightly pink in center.
8. Slice cutlets apart; serve with potatoes.

Makes 6 servings.