Ditch the mixing spoon and use your hands to rub the lamb with olive oil, sea salt and rosemary to infuse the flavours.
600g rack of lamb (approx. 6 chops)
2 baby artichokes
300g fingerling potatoes
Extra virgin olive oil
Sea salt and black pepper
Handful of fresh rosemary (picked off the stalk)
Preheat the oven to 180°C/Gas Mark 5.
In a bowl, mix together the rosemary, sea salt, black pepper and olive oil for the marinade and stir well. Rub the lamb chops with the mixture, ensuring an even spread and let stand for 2 hours.
Meanwhile, remove the leaves from artichokes down to the hearts. Wash the potatoes and cut into rough wedges. Rub the potatoes and artichokes with 40g of olive oil, salt and pepper and place both in the oven together to roast for 30 mins.
Place a frying pan with a drizzle of olive oil over a high heat until hot. When the oil is smoking slightly, carefully sear the lamb for two minutes on each side. When the lamb has taken on a golden colour, put in the oven to roast for 5 mins.
Serve the rack of lamb on top of the potatoes and artichokes with a sprinkle of fresh thyme and rosemary.