Handful of green beans, butter beans and sugar snaps, topped and tailed
2 tbsp almond flakes
Method
Season the lamb well all over with salt and pepper. In a small bowl, mix together Dijon mustard, garlic and anchovies. Stir in three tablespoons of olive oil. Smear lamb all over with marinade and set aside and allow to come to room temperature.
Meanwhile, soak your potatoes in cold water to allow the dirt to become loose. Gently scrub until clean.
Add the potatoes to a large pot of salted cold water. Bring to the boil and allow to lightly simmer until easily pierced with a fork. Drain and allow to dry in the colander for 10 minutes.
Lightly oil a large steel baking tray with olive oil. Arrange the potatoes on top, then slice down the middle and then across to make a criss cross, cutting 1⁄2 way down the potatoes, ensuring you don’t cut all the way through. Now, using a large palette knife or another baking tray, smash the potatoes until flat. Drizzle with a little more olive oil, then season with salt.
Sear the lamb racks in a large pan until browned and just sealed, 2-3 minutes each side (optional but recommended).
Lay lamb racks on top of potatoes, with bones curving downward. Scatter rosemary over meat and potatoes. Roast, uncovered, until a meat thermometer registers 60–65°C for medium rare, 65–70°C for medium or 75°C for well done. If your bones get too browned, cover them with foil for the remainder of roasting.
Remove lamb to a cutting board and let rest, tented with foil. Return potatoes to the oven and leave to roast for 10 to 15 minutes more, until crispy – use the grill to speed this up if you like.
Meanwhile prepare the veggies by pouring boiling water over them, then covering with a plate and allowing to cook for just 1-2 minutes. Drain, then drizzle with olive oil, season with salt and scatter with flaked almonds.
When the potatoes are ready, arrange them on a large platter. Slice the lamb by cutting between the bones. One rack will yield 4 thick chops (or 8 thin ones). Arrange the chops on top of the potatoes, sprinkle with parsley and serve with greens.
