- 4
Ingredients
- 2 lamb racks, about 1 1/2 pounds each, preferably frenched (see Note)
- Salt and pepper
- 2 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 4 anchovy fillets, minced
- Extra-virgin olive oil
- 1 1/2 to 2 pounds small, round potatoes, scrubbed and left whole
- 2 tablespoons roughly chopped rosemary
- 2 tablespoons roughly chopped parsley, for garnish
Preparation
Step 1
Bring a large pot of salted water to a boil. Season lamb generously with salt and pepper. In a small bowl, mix together Dijon mustard, garlic and anchovy (or pound together in a mortar for a smoother texture). Stir in 3 tablespoons olive oil. Smear lamb all over with marinade and set aside.
Meanwhile, boil potatoes until the tip of a paring knife meets no resistance, 10 to 15 minutes depending on size. When potatoes are done, drain, transfer to a roasting pan large enough to hold them in a single layer, and set aside to cool.
Heat oven to 400 degrees. With palms or the back of a wooden spoon, crush potatoes gently to crack open and slightly flatten. Sprinkle with salt, drizzle with about 2 tablespoons olive oil, and turn to lightly coat.
Lay lamb racks on top of potatoes, with bones curving downward. Scatter rosemary over meat and potatoes. Roast, uncovered, until a meat thermometer registers 125 degrees (for medium-rare), about 20 minutes. (Cook to 135 degrees for medium.)
Remove lamb to a cutting board and let rest, tented with foil. Return potatoes to oven and leave to roast 10 to 15 minutes more, until nicely crisped.
Use a large chef's knife to slice the racks by cutting between the bones. (One rack will yield 4 thick chops or 8 thin ones). Transfer chops and potatoes to a warm platter, sprinkle with parsley and serve.