Roasted American Rack of Lamb, Fingerling Potatoes & Asparagus with Mint Sauce

Preparation

1. Season the lamb racks with oil and some of the rosemary.
2. In a hot pan, place the rack in fat side down; roast at 400°F for 4 minutes. Turn lamb; roast 3 additional minutes. Remove from oven and let rest, preferably on a rack, until ready to cut.
3. Place potatoes and bay leaf in a pot of salted water; bring to a boil and cook for 4 minutes. Turn off heat; let potatoes cool in the liquid.
4. Peel asparagus. Place asparagus and potatoes in a baking dish; season with oil, butter, lemon juice, salt and pepper.
5. Roast at 400°F for 8 minutes. Remove from oven; keep warm until serving.
6. In a non-reactive bowl, whisk together Crème Fraiche or sour cream, shallot, lemon juice, horseradish, salt and pepper until well incorporated. Refrigerate until needed.
7. For the mint sauce, in a blender, combine cilantro, mint, garlic, lemon juice, peppers, onion, cumin, vinegar and sugar; blend well for 2 minutes on high speed. Reduce speed; slowly drizzle in oil. Season to taste with salt and pepper.
8. Cut each rack in half and in half again, creating double-bone chops.
9. Serve 2 double-bone chops on each plate, place asparagus and potatoes next to lamb, and garnish with Crème Fraiche.
10. Spoon pan juices over lamb; drizzle mint sauce in front of lamb.