Sheet Pan Easter Dinner

Original recipe yield: 6 servings

Ingredients:

• 5 medium shallots, halved, divided
• 1 cup baby arugula
• cup loosely packed fresh mint leaves
• cup loosely packed flat-leaf parsley
• 9 tablespoons olive oil, divided
• 3 teaspoons kosher salt, divided
• teaspoon ground black pepper, divided
• 2 (1 1/2) pounds rack of lamb, trimmed and frenched
• 1 pounds fingerling potatoes, halved lengthwise
• 1 pound tri-colored baby carrots
• 2 tablespoons red wine vinegar
• teaspoon crushed red pepper

Directions:

1. Place 2 shallot halves in a mini food processor. Pulse until coarsely chopped, about three 1-second pulses.
2. Add arugula, mint, and parsley to the processor. Pulse until the herbs are chopped, about five 1-second pulses.
3. Transfer half of the herb mixture to a small bowl. Set the remaining herb mixture aside for later use.
4. In the bowl with the herb mixture, stir in 4 tablespoons of olive oil, 1 1/2 teaspoons of salt, and 1/4 teaspoon of black pepper. Rub this mixture all over the meaty parts of the lamb.
5. Place the lamb racks on a plate, propping them up so the meaty ends are on the surface, with the bones standing upright and interlacing with each other. Let them sit at room temperature for 1 hour.
6. Preheat the oven to 450F (230C), placing the racks in the upper and lower thirds of the oven. Line two large rimmed baking sheets with aluminum foil.
7. In a large bowl, toss the potatoes, carrots, and remaining shallot halves with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread the vegetables in an even layer on the prepared baking sheets.
8. Roast the vegetables in the preheated oven for about 15 minutes, or until they begin to brown and are almost tender.
9. Remove the vegetables from the oven and combine them onto one baking sheet. Set them aside but do not turn off the oven.
10. Once the lamb has marinated, place the racks onto an empty baking sheet. Roast in the preheated oven for 10 minutes.
11. After 10 minutes, rotate the pan and scatter the roasted vegetables around the lamb. Continue roasting for another 10 to 15 minutes, or until the thermometer inserted into the thickest part of the lamb reads 125F (52C).
12. Remove the lamb from the oven and let it rest for 10 minutes before slicing.
13. Stir the remaining 3 tablespoons of olive oil, red wine vinegar, crushed red pepper, and 1/2 teaspoon of salt into the reserved herb mixture. Drizzle this mixture over the lamb and vegetables before serving.

Cook's Notes:

• You can use a rack of lamb that is 1 1/4 to 2 pounds.
• "Frenching" the lamb means cleaning and removing all impurities and sinew from the exposed bones for a more attractive presentation. If desired, wrap the bones in aluminum foil to prevent burning.

Nutrition Facts (per serving):

• Calories: 666
• Fat: 48g
• Carbs: 34g
• Protein: 26g
• Sodium: 1108mg
• Cholesterol: 95mg
• Dietary Fiber: 5g
• Total Sugars: 5g
• Vitamin C: 14mg
• Calcium: 79mg
• Iron: 3mg
• Potassium: 645mg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.