Rack of Lamb with Rosemary Roasted Potatoes and Shallot Vinaigrette
Ingredients
- 1 pound fingerling potatoes, tossed in vegetable oil
- 1/4 cup mild extra-virgin olive oil
- 2 tablespoons finely chopped rosemary leaves
- 2 (8-bone) racks of lamb*
- Kosher salt
- Black pepper
- 1 tablespoon seasoned rice wine vinegar
- 1 tablespoon minced shallots
- 1/4 cup olive oil
- Kosher salt and pepper
Instructions
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