This recipe is perfect for a tasty Sunday lunch. Get the most from your lamb!
INGREDIENTS (for 2 people)
- a rack of lamb, ca. 600 gr
- 4 large potatoes
- herbs: thyme, rosemary
- salt and pepper
- olive oil
- optional: 2-3 garlic cloves
Wash and peel the potatoes, and cut them in large chunks. Put them on a baking tray with some olive oil and sprinkle with the herbs. Bake in the oven for 15 min at 180 °C.
Meanwhile, wash the rack of lamb, and massage it with salt and pepper. To add a little extra taste (and remove the typical “wild” smell of lamb), pierce the rack from the skin side with a large knife, creating as many holes as the cloves of garlic, and insert the latter in the holes, pushing them well inside the flesh, under the fat layer.
When the potatoes are half cooked (roughly after 15 min), you can turn them and place the rack of lamb on top from the side of the ribs, and put back in the oven to cook. You will need to turn the rack every now and then, to allow to cook it from all sides. Remember to keep an eye on the potatoes as well, turning them to cook properly. Eventually you may need to cut the rack in half to finish cooking.
Once the rack is almost cooked (the lamb does not need to be bloody juicy inside!), allow an extra 5 min to roast it on the skin side for a crispy finish!