Total time: 1 hour
2 lamb racks preferably frenched
Salt and pepper
2 tablespoons Dijon mustard
3 cloves garlic, minced
4 anchovy fillets, minced
Extra-virgin olive oil
900 g small, round potatoes, scrubbed and left whole
2 tablespoons roughly chopped rosemary
2 tablespoons roughly chopped parsley, for garnish
Bring a large pot of salted water to a boil.
Season lamb generously with salt and pepper. In a small bowl, mix together Dijon mustard, garlic and anchovy (or pound together in a mortar for a smoother texture).
Stir in 3 tablespoons olive oil. Smear lamb all over with marinade and set aside.
Meanwhile, boil potatoes until the tip of a paring knife meets no resistance, 10 to 15 minutes depending on size.
When potatoes are done, drain, transfer to a roasting pan large enough to hold them in a single layer, and set aside to cool.
Heat oven to 400 degrees.
With palms or the back of a wooden spoon, crush potatoes gently to crack open and slightly flatten.
Sprinkle with salt, drizzle with about 2 tablespoons olive oil, and turn to lightly coat.
Lay lamb racks on top of potatoes, with bones curving downward.
Scatter rosemary over meat and potatoes.
Roast, uncovered, until a meat thermometer registers 125 degrees (for medium-rare), about 20 minutes (Cook to 135 degrees for medium).
Remove lamb to a cutting board and let rest, tented with foil.
Return potatoes to oven and leave to roast 10 to 15 minutes more, until nicely crisped.
Use a large chef’s knife to slice the racks by cutting between the bones. (One rack will yield 4 thick chops or 8 thin ones).
Transfer chops and potatoes to a warm platter, sprinkle with parsley and serve.