Lamb with potato gratin and tomatoes

Method

Preparation: 20 minutes
Oven: 20-25 minutes

• Preheat the oven to 230 ºC. Finely chop the needles of 2 sprigs of rosemary, the sage leaves and the garlic.
• Rub the racks of lamb with the spice mixture, 4 tablespoons of olive oil, salt and pepper.
• Place the racks of lamb in the roasting tray. Place another sprig of rosemary on each piece of lamb for extra flavour. Place the gratins on a baking sheet.
• Bake the racks of lamb in the preheated oven for 10 minutes. At the same time, put the gratins in the oven and bake them according to the instructions on the packaging.
• After the first 10 minutes, take the lamb out of the oven and drizzle with a little extra olive oil if necessary.
• Return the lamb to the oven and bake for another 10 minutes at the same temperature so that the outside is crispy, and the inside is tender. Make sure that the last 5 minutes of the gratin cooking time overlap with the second roasting period of the lamb so that both parts are ready at the same time.
• Remove the lamb and gratins from the oven. Let the meat rest for 5 minutes before slicing. Cut the tomatoes in half.
• Place the lamb with the gratins on 4 plates. Garnish with the tomatoes and flowers. Drizzle with remaining olive oil and sprinkle with salt and pepper, if desired.

Tip: Make sure the internal temperature of the lamb is 60°C for medium doneness. Use a meat thermometer to
measure this accurately.