Roasted Rack of Lamb

1

Preheat oven to 450 degrees F and prepare a medium sized deep baking dish.

2

In a large bowl, add the potato wedges, 2 tbsp of olive oil, lemon juice and toss to coat the potatoes.

3

Add the ¼ tsp of sea salt, ¼ tsp black pepper, paprika, ½ tsp oregano and toss to coat the potatoes again.

4

Pour the potatoes, along with the liquid from the bowl, in your baking pan.

5

Place rack of lamb on top of potatoes and rub olive oil all over it.

6

Add a ¼ tsp of sea salt, ¼ tsp black pepper, ½ tsp dried oregano on top and rub all over again.

7

Add the rosemary last and rub all over once more.

8

Fill pan with filtered water, about 1 inch, so that the potatoes don’t burn. You will need to add more water along the way.

9

Cook for about 1 hour or until you can easily put a fork through the potatoes. Check on the pan every 15 minutes or so to ensure there is still liquid.

10

Remove from oven and carefully place the rack of lamb on a cutting board to rest for about 10 minutes.

11

Slice the rack of lamb by cutting between the bones. Plate 2-3 chops with 4-5 potato wedges. Pour some of the juice from the pan over top for some extra lemony flavour.

12

Note: These instructions are for well done lamb. If you prefer to eat it medium-rare, cook potatoes for about 25 minutes and then add the lamb and cook for another 20-25 minutes.