Herb-Crusted Rack of Lamb with Rosemary Roasted Potatoes and Honey-Glazed Carrots

Preheat oven to 425°F (220°C).

Wash and pat dry the racks of lamb. Trim excess fat if needed, leaving a thin layer. Score the fat cap in a diamond pattern, being careful not to cut into the meat.

Season the lamb generously with 1 teaspoon salt and 1/2 teaspoon black pepper on all sides.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the lamb racks fat side down first for 3-4 minutes until golden brown, then briefly sear all other sides, about 1-2 minutes per side. Remove from heat and let rest on a plate.

Mince 3 cloves of garlic. Strip leaves from 2 sprigs of rosemary and chop finely. Remove leaves from thyme sprigs and chop to yield 2 tablespoons.

In a small bowl, mix the panko breadcrumbs with 2 tablespoons olive oil, minced garlic, chopped thyme, half of the chopped rosemary, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Brush the fat side and meaty portions of the lamb racks with 3 tablespoons Dijon mustard, then press the herb breadcrumb mixture firmly onto the mustard to create a crust.

Wash potatoes and cut into 1-inch cubes. Toss with 1 tablespoon olive oil, remaining chopped rosemary, 1 minced garlic clove, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Spread on one side of a large baking sheet.

Wash, peel, and cut carrots into 2-inch long pieces, halving or quartering thicker portions. Toss with remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Spread on the other side of the baking sheet with potatoes.

Place the baking sheet with vegetables in the oven and roast for 15 minutes.

After 15 minutes, place the herb-crusted lamb racks on a separate baking sheet, bone side down, and put in the oven. Continue roasting both the vegetables and lamb for 20-25 minutes for medium-rare lamb (internal temperature of 125-130°F).

While everything roasts, finely chop the parsley and zest the lemon to get 1 teaspoon of zest.

Five minutes before the vegetables are done, melt 2 tablespoons butter in a small saucepan over medium heat. Add 2 tablespoons honey and the juice of half the lemon. Stir until combined and slightly thickened, about 2 minutes.

When the vegetables are tender (about 35-40 minutes total cooking time), remove from oven. Drizzle the honey-butter mixture over the carrots and toss gently to coat.

When the lamb reaches desired doneness, remove from the oven and let rest for 10 minutes before slicing between the bones into individual chops.

Sprinkle the roasted potatoes with chopped parsley and lemon zest.

Serve each person 2-3 lamb chops with a portion of rosemary roasted potatoes and honey-glazed carrots.