Valentine’s Day Recipe: Mustard-Crusted Lamb

1 (1-pound) New Zealand lamb rib roast (rack of lamb), 8 ribs, flap trimmed

¼ tsp. salt

¼ tsp. pepper

3 tbsp. Dijon mustard with seeds

2 tbsp. chopped fresh mint or basil leaves

4 tbsp. chopped shallots

¼ cup panko (Japanese bread crumbs)

3 small (3 ounces each) red potatoes, each cut into 4 wedges

2 tbsp. water

½ bunch(es) (16-ounce) broccoli rabe, tough stem ends trimmed

1 tsp. olive oil

3 tbsp. reduced-fat sour cream

Preparation:

Preheat oven to 425ºF. Place lamb, meat side up, in small roasting pan. Sprinkle lamb with ¼ teaspoon each salt and freshly ground black pepper. In small bowl, stir together mustard, mint, and 2 tablespoons shallots. Reserve 2 tablespoons mustard mixture for sauce; spread remainder on lamb. Pat on panko to coat. Roast lamb in oven 25 to 30 minutes for medium-rare (140º on meat thermometer) or until desired doneness. Meanwhile, heat 4-quart saucepan of water to boiling on high. In microwave-safe medium bowl, combine potatoes and 2 tablespoons cold water. Cover with vented plastic wrap, and microwave on High 4 minutes or until fork-tender. Drain; toss with 1/8 teaspoon each salt and freshly ground black pepper. Keep warm. Add broccoli rabe to boiling water in saucepan, and cook 3 minutes. Drain well; wipe pan dry. In same saucepan, heat oil and remaining 2 tablespoons shallots on medium-high; add broccoli rabe and cook 2 minutes, stirring frequently. Toss with 1/8 teaspoon each salt and freshly ground black pepper. Keep warm. Stir sour cream into reserved mustard mixture. Cut lamb into 2-rib portions, and place on 2 dinner plates with potatoes and broccoli rabe. Serve lamb with sour cream sauce. Serves: 2.