Rack of Lamb with Potatoes and Kale Salad

RACK OF LAMB WITH POTATOES AND KALE SALAD

½ lb. fingerling potatoes
Olive oil
Kosher salt, black pepper, garlic powder
2 T. Dijon mustard
2 T. fresh lemon juice
¼ c. minced shallots
4 c. julienned fresh kale leaves
1 (8-bone) rack of lamb
1 T. butter
Preheat oven 400 and place rack in center.
Toss potatoes with olive oil and season. Put potatoes in small roasting pan.
Roast in oven for 15-20 minutes until golden and tender. Let potatoes cool and cut into ¼” slices.
Combine mustard, lemon juice, shallots, 2 T. olive oil in large bowl and season with salt and pepper to taste.
Add kale and toss to mix. Let stand for 10 minutes.
Cut 8 chops from the rack of lamb. Season with salt and pepper.
In large heavy cast-iron skillet, melt butter with 1 T. of olive oil over medium heat.
Add chops, in batches and cook until browned and crispy and medium rare (130-135). About 3-5 minutes per side. Transfer lamb to platter.
In same skillet, heat potatoes, stirring often, until heated through.
Add potatoes to kale and toss to mix and coat.
Place the potato/kale mixture on a platter and place lamb chops on top.