Rewriting another recipe – Lamb racks with potatoes and cherry tomatoes

So I found some lamb racks going cheaply and looked for a recipe that was simple (given my household has the plague currently) and tasty. I was cooking for 3, because only the three meat-eaters were at home. This recipe should be pretty easy to scale. The recipe below is inspired by this one by Jamie Oliver, but I changed it so it would work for me and my household’s tastes.


  • 600 grams of potatoes, peeled and cut into wedges
  • 1 punnet of cherry tomatoes, cut in half
  • olive oil
  • 3 x 3 bone lamb racks (trimmed of most of the fat)
  • 2 sprigs of rosemary
  • salt and pepper
  • 6 cloves of garlic
  • A rub (whatever suits your taste) for the lamb (we used a chipotle rub, but really you can use whatever flavour you prefer)


  1. Preheat the oven to 190C (fan forced)
  2. Cook the potatoes in boiling water for 10 minutes. Once cooked, drain, and return the potatoes to the empty pot. Cover with a lid and shake the potatoes several times.
  3. Meanwhile, rub the spices into the lamb
  4. Put some (about a tablespoon) of olive oil into a frying pan over high heat and once heated, sear the lamb racks on all sides. Remove and put on a plate.
  5. Add extra oil if required, add the potatoes and fry for a couple of minutes over a medium low heat. The potatoes will soak up any rub that is left behind.
  6. Stir in the tomatoes, add the unpeeled garlic, and pull the rosemary leaves from the sprig and sprinkle over the vegetables.
  7. Add the tomatoes, potatoes, garlic and rosemary to a baking tray. Season with salt and pepper. Place the lamb racks on top of the vegetables.
  8. Cook in the oven for 30 – 35 minutes (depending on how rare you like your lamb).
  9. Serve with the vegetables and enjoy!