Roast Rack of Lamb with Potatoes

1. Clean the rack of lamb by removing the very fatty parts of the meat and any residual rind. Then divide the ribs between them. If your butcher has not already done so, cut to the beginning of the loin and try to uncover the bones as much as possible by pushing the meat down.
2. If you want now you can cover the bones of the ribs with aluminum foil. This will prevent the bones from burning during cooking. Then in a baking pan pour 3 tablespoons of extra virgin olive oil and lay the meat on top.

MARINATE THE MEAT

1. Season with plenty of rosemary, peeled garlic cloves cut in half, a pinch of fine salt to taste, ground black pepper and the other 3 tbs of extra virgin olive oil.
2. Cover with aluminum foil and leave to marinate for at least 1 hour. This preparation can be done even the day before, keeping the marinade in the fridge.

BOIL THE POTATOES

1. Meanwhile peel the potatoes and cut them into quite big pieces. Boil the potatoes in salted water for about 5 minutes and then drain them.
2. After marinating, take the pan with the meat and arrange the potatoes around it, add a little more of fine salt and ground black pepper to taste, especially on potatoes.

BAKE

1. Bake for 30 minutes at 190°C (370°F) for a medium cooking of the meat.
2. After 30 minutes, remove the rack of lamb from the pan and set it aside. Lamb loin meat should not overcook and should remain pink and juicy inside. Finish cooking the potatoes for another 5 minutes at 250°C (480 F) so they will become golden and crispy. Cut the rack of lamb between one rib and the other. Arrange them on a dish with some potatoes and serve.