· 1kg baby chat potatoes
· 1 bulb garlic, halved widthways
· 5 sprigs rosemary, leaves picked
· 2 tsp sea-salt flakes
· ¼ cup extra virgin olive oil
· Extra 2 Tbsp extra virgin olive oil
· Sea-salt flakes and freshly ground black pepper, to season
· 2 x 400g racks of lamb, fat removed, French trimmed
· 80g butter, chopped, softened
· 1 Tbsp finely chopped thyme leaves
· 2 Tbsp finely chopped flat-leaf parsley leaves
· Finely grated zest of 1 lemon
· 2 slices day-old white bread, crusts removed, roughly chopped
· Extra 1 Tbsp finely chopped rosemary leaves
· Extra 1 clove garlic, finely grated
Preheat oven to 200ºC. Put potatoes, garlic, rosemary and salt in a large roasting pan, then add oil and toss to combine. Roast for 15 minutes, turning occasionally.
Meanwhile, heat extra oil in a large non-stick frying pan over a high heat. Season lamb, then cook, turning occasionally, for 8-10 minutes or until browned all over. Transfer to a large roasting pan.
Keeping potatoes in oven, roast lamb for 15 minutes.
To make herb crust, put butter in a large bowl and beat with a wooden spoon until smooth. Stir in thyme, parsley, lemon zest, bread and extra rosemary and garlic. Season.
Remove lamb and potatoes from oven. Cover potatoes loosely with foil to keep warm. Increase oven to 250°C, or preheat oven grill to high. Spoon crust mixture over lamb, pushing down firmly. Return to oven and cook for 5 minutes or until crust is golden brown. Set aside for 5 minutes to rest.
Transfer lamb to a serving platter and serve with rosemary potatoes and garlic.
TIP: We have suggested you buy the racks Frenched. This means the butcher will have removed the fat and the meat from the bones for a nicer presentation. Trim off any additional excess fat from the lamb racks the butcher might have missed before cooking to avoid any unwanted extra calories.