Rosemary Rack of Lamb Roasted with Lemon Potatoes

PREPARATION

1. Pre-heat the oven to 200ºC
2. In a large bowl mix potatoes with lemon zest, juice, EVOO, garlic,herbs, salt and pepper.
3. Place in a large heavy pan (I use Le Creuset) and roast in the oven for 20 minutes.
4. While they are cooking, cut the rack in two and rub the lamb with EVOO, rosemary, garlic, and salt and pepper.
5. Add to potatoes for a further 20-25 minutes (for medium rare).
6. Remove lamb and allow to rest.
7. Add cherry tomatoes to a separate roasting dish with garlic, EVOO, herbs and a generous amount of salt and pepper and roast for 15 minutes while lamb is resting.
8. Serve all ingredients on a bed of baby spinach and lemon slices.