Roasted American Rack of Lamb with Fingerling Potatoes and Asparagus in Mint Sauce

For the lamb: Preheat the oven to 400°F. Season the racks with 2 to 3 teaspoons olive oil and some of the rosemary.

Place the racks in the pan, fat side down, and place the pan to the oven. Roast for 4 minutes. Turn the lamb over and roast for 3 more minutes. Remove the pan from the oven and let the racks rest, preferably on a rack, until ready to cut. Reserve the pan juices.

For the Potatoes and Asparagus: Place the potatoes and the bay leaf in a large pot of salted water. Bring to a boil and cook for 4 minutes. Turn off heat and let the potatoes cool in the liquid. Place the asparagus and potatoes in a baking dish; season with oil, butter, lemon juice, salt and pepper. Roast the vegetables in the 400°F oven for 8 minutes. Remove the vegetables from the oven, discarding the bay leaf, and keep warm until serving.

For the Crème Fraiche: In a non-reactive bowl, whisk together the crème fraiche or sour cream with the shallot, lemon juice, horseradish, salt, and pepper until well incorporated. Refrigerate until needed.

For the Mint Sauce: In a blender, combine the cilantro, mint, garlic, lemon juice, peppers, onion, cumin, vinegar, and sugar; blend for 2 minutes on high speed.

Reduce the speed and slowly drizzle in the oil. Season to taste with salt and pepper. The sauce will keep in the refrigerator for up to 1 day. Bring to room temperature before serving.

To serve: Cut each rack in half and in half again, creating double bone chops. Serve 2 double bone chops on each plate. Place the asparagus and potatoes next to the lamb and garnish with a spoonful of the Crème Fraiche. Spoon the pan juices over the lamb and drizzle the mint sauce in front of the lamb.