Rack of Lamb with Cilantro Pesto & Sauteed Fingerling Potatoes- March 10, 2010

Again my husband cooked the meat- although I always observe I just don't want to overcook it. He used a store-bought cilantro pesto rub and oven-roasted the lamb. Although I buy the lamb frenched, he always trims it out more so there is very little fat left and the bones are just about completely exposed. For the potatoes, we cooked them whole (they are small) in some butter, chicken broth and whatever seasonings go with the meal. They kind of sautee/steam and are always delicious and pretty easy.