📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for that perfect roast.
2. Pat the rack of lamb dry with paper towels. This helps achieve a nice sear.
3. In a bowl, combine 2 tablespoons of olive oil, 2 tablespoons of chopped fresh rosemary, 1 tablespoon of chopped fresh thyme, 1 teaspoon of minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. I like to add a pinch of red pepper flakes for a little kick but that is entirely optional.
4. Generously rub the herb mixture all over the rack of lamb. Make sure it's evenly coated. You can even use your hands for this, it really helps to make sure the seasoning goes all the way into the meat!
5. Peel and roughly chop 2 pounds of potatoes. Toss them with 2 tablespoons of olive oil, 1 tablespoon of chopped fresh rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer in the roasting pan. I always make sure there's enough space between the potatoes so they roast evenly. I usually spread them out with a spatula.
6. Place the rack of lamb on top of the potatoes in the roasting pan. This lets the potatoes soak up all the delicious lamb juices.
7. Roast for 20-25 minutes for medium-rare, or until a meat thermometer inserted into the thickest part of the lamb registers your desired internal temperature. Remember, lamb continues to cook slightly after it comes out of the oven, so take it out a little early if you're unsure. It's better to have a slightly undercooked lamb than overcooked.
8. Once the lamb is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
9. Serve the sliced rack of lamb over the rosemary potatoes. Enjoy your masterpiece! I highly recommend a simple side salad to balance out the richness of the dish.