Mediterranean Lamb Rack with Lemon and Baby Potatoes

A light, citrusy dish with Mediterranean herbs.

Flavored with oregano, basil, marjoram, spring garlic and green onions.

Small, thin-skinned potatoes go perfectly with it – no need to peel them.

Minimal work, maximum pleasure. I love this style. The best spring meat dish.

Ingredients

• 1 whole lamb rack
• salt, pepper
• olive oil
• 2 organic lemons
• 1 bunch green onions
• 3–4 stalks spring garlic
• basil, oregano, bay leaf, marjoram
• 700 g (1.5 lb) baby potatoes

If you like lamb:

1. Lamb with mint sauce – an English classic
2. Greek-style lamb leg
3. Moroccan lamb stew with vegetables

Instructions

1. Parboil the potatoes with skin on, then cut into halves or quarters.
2. Season the meat with salt and pepper, then sear in olive oil.
3. Place the meat in the center of a baking dish, pour over the fat, add potatoes.
4. Squeeze the juice of one lemon and peel its zest.
5. Drizzle lemon juice over potatoes, add zest and sliced second lemon.
6. Add herbs, green onions and garlic, cook covered first, then uncovered until golden.
7. Serve with a fresh spring salad.