• Heat oven to 400°. In a small bowl, stir first 4 ingredients. Transfer to a plate and spread out in an even layer.

  • Finely chop frozen broccoli and place in a colander. In a medium saucepan, cover potatoes by 2 inches with cool water. Bring to a boil and cook 12 to 15 minutes, until tender when pierced with a knife. Drain over broccoli in colander and return veggies to pot. Smash potatoes and broccoli with sour cream, milk, 3/4 plus 1/8 tsp salt and 1/4 tsp pepper. Keep warm.

  • Meanwhile, pat lamb dry and sprinkle meaty side with 1/8 tsp each salt and pepper. In a medium oven-safe stainless skillet, heat oil over medium. Add lamb and brown on all sides, 2 to 3 minutes per side. Transfer to a cutting board.

  • Brush fatty side of rack with mustard. Press mustard into herb mixture on plate until well coated. Spritz coating with cooking spray.

  • Return lamb, crust side up, to skillet and place in oven. Roast 20 to 25 minutes, until temperature reaches 135°, for medium-rare. Rest on a cutting board 5 minutes (temp will rise to 145°). Slice ribs apart and serve over potato mixture.

Nutrition Facts

339 calories; 15 g total fat; 5 g saturated fat; 802 mg sodium. 25 g carbohydrates; 4 g fiber; 5 g sugar; 26 g protein;