Lamb Rack with Potatoes

Ingredients

• 2 cloves garlic
• 1 lamb rack with long ribs, about 800 g (cut in two halves by the butcher, without backbone)
• 1 tsp finely chopped rosemary needles
• 1 tsp finely chopped thyme leaves
• Salt
• pepper freshly ground
• 3 tbsp olive oil
• 800 g small potatoes
• 2 tbsp olive oil
• Salt
• pepper freshly ground
• 500 g green beans
• 2 tbsp butter
• Salt
• pepper freshly ground
• rosemary

Instructions

1. 1.

   Preheat the oven to 180 °C. Wash the potatoes, pat dry and cut in halves or thirds. Dry the potato pieces with paper towels or a cloth. Oil a baking sheet, spread the potatoes on it, season with salt and pepper, and bake for about 35 minutes, turning occasionally so they brown all around.

2. 2.

   Wash, trim and cook the beans in boiling salted water for about 10 minutes, then drain, shock in ice water and let drain again.

3. 3.

   Meanwhile, peel and press the garlic for the lamb rack. Rub the lamb with garlic, rosemary, thyme, salt and pepper. In a heat‑proof dish heat olive oil and sear the lamb on all sides. Transfer to the oven with the potatoes and roast until pink after about 20 minutes (depending on size).

4. 4.

   For serving, melt butter in a pan and toss the beans with it, seasoning with salt and pepper.

5. 5.

   Plate the lamb rack with green beans and roasted potatoes, garnish with rosemary and serve.