Lamb rack with roasted potatoes
Costata d’ Agnello con Patate al Forno
Serves 4
4 lamb racks (4 cutlets per rack)
400g fresh new potatoes*
4 garlic cloves
2 long sprigs of fresh rosemary
1 glass of white wine
20g butter
20ml extra virgin olive oil
Sea salt and pepper
Preheat the oven to 220°C.
Add 2 litres of salted water to a large pot and bring it to the boil. Once the water is boiling, put the potatoes in (with their skin on) and leave them to cook for about 10 minutes. Once cooked, take the potatoes off the flame, drain them and place them in a bowl to cool.
Next, trim some of the excess fat from the 4 lamb racks. Season the lamb very generously with sea salt and pepper.
In a non-stick pan, heat half the extra virgin olive oil and seal the racks of lamb so all the juices stay in the meat (the meat should become brown coloured on both sides in order for it to be considered sealed).
Place the lamb racks in a baking dish. Slice the potatoes into discs that are about 4 millimetres thick and arrange them in the baking dish together with the racks of lamb. Add the garlic, the other half of the oil, the butter and the rosemary.
Bake for 10 minutes for medium–rare cooking, or longer/less depending on your taste. Remember to baste the meat with the juices during cooking, at least a couple of times.
When the right time has elapsed, take the baking tray out of the oven and cover it with aluminium foil. Place the tray in a warm place for 10 minutes to allow the juices to be absorbed back into the meat.
To serve, you can either cut the lamb racks into individual cutlets or leave the racks intact. Plate the lamb with the garlic cloves, roasted potatoes, rosemary and the juices (note: when you squeeze the garlic it becomes creamy).
* New potatoes are young potatoes. They have a thinner skin and more intense flavour.