Roast rack of lamb with rosemary

• By Mark Camilleri

For 6 people, you will need:

Two racks of lamb of 800g each, one kilo of potatoes, a glassful of white wine, one teaspoonful of Dijon mustard, one lemon, two cloves of garlic, two tablespoonfuls of rosemary and thyme (chopped), five tablespoonfuls of extra virgin olive oil, salt and pepper.

Wash the potatoes and parboil them (they should be half-cooked) with the peel on. Drain them and peel them, then cut them into large cubes. Put olive oil, white wine, lemon zest and lemon juice, rosemary and thyme into a large bowl and mix together. Put the racks of lamb one against the other, bones side in, and tie the end bones together with kitchen string. Now place them in a large oven-dish and cover them with the marinade. Place the potatoes around the lamb, add salt and pepper and drizzle olive oil over the potatoes. Preheat the oven to gas mark 4/180C and put in the dish to roast. When it's done, turn off the heat but leave the meat and potatoes inside the oven for a further 15 minutes. Untie the roast before serving.