- 1 rack of lamb, 6 bone
- 10 Anya potatoes
- 6 cloves garlic, unpeeled
- 1 handful cherry tomatoes
- 1 handful kalamata olives
- Rosemary, a few sprigs
- 3 tbsp olive oil
- Freshly ground salt and pepper, to season
- To Serve (if desired): Salsa Verde
- Preheat the oven to 190 degrees C / 375 F / Gas Mark 5.
- Cook the potatoes in a pan of boiling lightly-salted water until tender (approximately 10 to 15 minutes), then drain using a colander.
- Whilst the potatoes are cooking, remove the seeds from the tomatoes and remove the stones from the olives.
- Heat 2 tbsp olive oil in a large frying pan over a high heat, add the rack of lamb and sear it until golden, then pop it onto a plate.
- Crush the drained potatoes and tip them into the frying pan, having turned the heat down to low-medium, and fry for 2 minutes. Now, add the tomatoes and olives to the frying pan, stirring them in and seasoning with salt and pepper. Scatter over the rosemary sprigs, along with the garlic cloves, and drizzle with the remaining olive oil, then transfer the whole mixture into a roasting tray.
- Place the seared rack of lamb on top of the mixture within the roasting tray and pop into the oven to cook. The lamb should take approximately 20 to 30 minutes to cook, remaining pink in the middle. [NB: If you prefer your meat well done then you can add 5 to 10 minutes to the cooking time.]
- Once the lamb is cooked to your liking, slice it into chops and serve it with the crispy potatoes, along with some salsa verde, or an extra drizzle of olive oil, if desired.