This simple recipe for a roast rack of lamb and potatoes makes for a luxurious and delicious dish that is always impressive to serve and yet surprisingly easy to cook! The fragrance of rosemary, thyme and garlic cooked with the lamb is absolutely irresistible. Your guests will know they are in for a treat the moment they catch the scents wafting from the kitchen.

2 racks of Lamb (about 1.8lbs each) 12 Yukon Gold potatoes 6 cloves of Garlic, unpeeled but with the ends chopped off 4 sprigs of Rosemary 4 sprigs of thyme 2 tbsps Herbes de Provence 2 teaspoons French Sea Salt 1 teaspoon Espelette pepper



First, let's start with the potatoes. Quarter the potatoes, leaving the skin on. Place in a sauce pan with enough cold water to cover (always cook your potatoes starting from cold water for a perfect potato!). Bring to a boil and let cook for 10 minutes on medium boil. As the potatoes are boiling, prepare the 2 racks of lamb. We buy ours from D'Artagan that are exceptional quality and pre-trimmed. Always ask the butcher to trim the racks so that the majority of fat is taken off the outside. Using a sharp paring knife, score the fat on the flat outside of the rack of lamb in a criss cross formation. This allows for better cooking.


Drizzle a little olive oil in the bottom of a baking dish. Lay the racks down in the pan, fat side up. Sprinkle the salt as well as the Espelette pepper and Herbes de Provence evenly over the meat. I do not suggest adding fresh cracked pepper as it will burn under the broiler. You can add some after cooking if you wish. Drain the potatoes once the 10 minutes have passed and you can pierce them with a fork (they will still be slightly undercooked).

Step 3: 

Toss in the cloves of garlic amongst the potatoes and put the baking sheet on the bottom rack of the oven for 40 minutes, turning halfway. Generously sprinkle the olive oil over the lamb. Tear off little squares of aluminum foil and wrap around the tip of each bone - this will avoid the tips from getting charred.