ROASTED RACK OF LAMB RECIPES

Steps:

• 1. Preheat the oven to 190°C/375°F/gas 5.
  2. Cook the potatoes in boiling salted water for 10 to 15 minutes, or until tender, then drain. Meanwhile, squeeze the seeds from the tomatoes, and destone the olives.
  3. Heat a lug of oil in a large frying pan over a high heat, add the lamb rack and sear until golden, then remove to a plate.
  4. Crush the drained potatoes and tip into the frying pan, then fry for a couple of minutes over a medium-low heat.
  5. Stir in the tomatoes and olives, then season with sea salt and black pepper. Pick in the rosemary, scatter over the unpeeled garlic cloves, and drizzle with a little oil. Transfer to a roasting tray.
  6. Place the lamb on top of the potatoes. Depending on the size of the racks, the lamb will take somewhere between 20 and 30 minutes to cook, but will still be pink in the middle – use your instincts (add 5 to 10 minutes if you like your meat well done).
  7. When the lamb is cooked to your liking, slice it into chops and serve with the crispy potatoes. Delicious served with a little salsa verde or an extra drizzle of oil.

Steps:

• Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover and put in the refrigerator overnight. This acts like a quick cure, which will add flavor to the lamb when it is cooked.
• Preheat the oven to 300 degrees F.
• Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side down and sear until golden brown, 3 to 5 minutes. Flip the rack and sear the other side for a few minutes. Remove to a rimmed baking sheet fat-side up, and repeat the browning process with the other rack.
• Put the baking sheet with both racks on it in the oven and roast until the meat registers 120 degrees F to 125 degrees F in the center, 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving.