Lamb Yukon Gold potatoes Garlic Rosemary Bay leaves French Sea Salt Espelette pepper Olive oil
Preheat the oven to 350 degrees First, let's start with the potatoes. Peel and quarter the potatoes.
Place in a sauce pan with enough cold water to cover. Bring to a boil and let cook for 10 minutes on medium boil.
As the potatoes are boiling, prepare the 2 racks of lamb. 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.
Thread the rosemary under the string so that it stays inside the racks. Drizzle a little olive oil in the bottom of a baking dish.
LE CHEF'S FRENCH ONION SOUP GRATINÉE
LE GRAND AÏOLI, MADE SIMPLE
LA SALADE TROPEZIENNE