Rack of Lamb with Roasted Potatoes and Carrots

Instructions

1. Heat oven to 300°F. Line a large rimmed baking pan with foil. Mix all ingredients for the Herb Blend in a small bowl; set aside. Pat lamb dry with paper towels. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Place lamb in skillet and cook until well browned, about 2 to 4 minutes per side, using tongs as necessary to hold rack up to brown all sides. Transfer to prepared pan. Let lamb rest 5 minutes.
2. Brush lamb all over with mustard and sprinkle with half of herb mixture, pressing to adhere. Place lamb, fat side up in center of rimmed baking sheet.
3. Toss potatoes and carrots with remaining 2 tablespoons oil and remaining half of herb blend. Arrange veggies around lamb on pan.
4. Roast 40 to 45 minutes or until internal temperature reaches 145°F for medium doneness. Transfer to clean cutting board and let rest 15 minutes. Cut between bones to separate chops.
5. While lamb is resting, raise oven rack to position 6 inches below heating element and preheat broiler on high. Place baking pan with veggies on upper rack and broil 5 to 10 minutes, stirring halfway through, or until lightly browned. Serve with lamb chops.