Delicious Rack of Lamb

Directions

• Preheat the oven to 190C
• Boil the potatoes in a little salted water for around 10 minutes, just until they soften. Drain and set aside.
• Meanwhile, trim off some of the excess fat from the rack of lamb if there is any, and score in a criss cross motion. You still want some fat left on, but none of the harder skin.
• In a large frying pan or skillet, add the olive oil and heat on medium high. Pick the leaves from 1 sprig of rosemary and add to the oil and add one of the garlic cloves, chopped. In this oil, seal the lamb on all sides until the fatty side becomes golden in colour. Remove from the pan, grind some fresh rock salt and black pepper onto the fat side and set aside onto a plate.
• In the same oil, add the potatoes first and crush slightly, then add the celeriac and fry for around 5 minutes or so, just to soak up the oil and get some colour.
• Transfer the potatoes and celeriac to a deep oven tray, and add the chopped carrots, red onion (sliced), whole garlic cloves (unpeeled), tomatoes and place the rosemary sprigs in the centre.
• Place in the centre of the oven and cook for around 20-25 minutes depending on the size of the rack for a slightly pink lamb. If you want it rarer, adjust the time by around 5 minutes less, or 5 minutes more if you want it more well done.
• Remove the rack from the tray and leave to rest on a board covered with foil and a damp tea towel for around 5 or 10 minutes to retain the juices. Factor this into your cooking time as the lamb will continue to cook in this state. You can either return the tray of vegetables to the oven for this time, or if they’re already browned enough simply keep warm until the lamb is rested.
• Serve by piling the vegetables onto a plate, and carving the rack into either 1 or 2 rib pieces depending on the size of them. Add fresh mint sauce or dijon mustard and enjoy!