Rosemary Rack of Lamb roasted with lemon potatoes

INGREDIENTS

• 1  The Meat Club lamb rack
• 600g washed baby potatoes
• Zest and juice of 1 lemon
• 2 tbsp extra virgin olive oil (EVVO)
• 3 cloves garlic, crushed
• 1 tbsp dried thyme
• 1 tbsp dried oregano
• Sea salt and cracked pepper
• 2 tbsp dried rosemary
• 1 clove garlic, crushed
• 1 tbsp EVVO
• Sea salt and cracked pepper
• 2 cup mixed, red and orange cherry tomatoes
• 1 clove garlic
• 1 tbsp EVVO
• 2 tbsp thyme
• 2 tbsp oregano
• Sea salt and cracked pepper
• Handful baby spinach and lemon slices to serve

PREPARATION

1. Pre-heat the oven to 200ºC
2. In a large bowl mix potatoes with lemon zest, juice, EVOO, garlic,herbs, salt and pepper.
3. Place in a large heavy pan (I use Le Creuset) and roast in the oven for 20 minutes.
4. While they are cooking, cut the rack in two and rub the lamb with EVOO, rosemary, garlic, and salt and pepper.
5. Add to potatoes for a further 20-25 minutes (for medium rare).
6. Remove lamb and allow to rest.
7. Add cherry tomatoes to a separate roasting dish with garlic, EVOO, herbs and a generous amount of salt and pepper and roast for 15 minutes while lamb is resting.
8. Serve all ingredients on a bed of baby spinach and lemon slices.