Chef Bobby: Classic Rosemary Rack of Lamb

Ingredients Lamb (about 1 1/2 pounds each, preferably frenched 2 racks Salt And Pepper, add Dijon Mustard, 2 tablespoons Garlic (minced), 3 cloves Anchovy Fillets (minced), 4 Extra-Virgin Olive Oil, add Round Potatoes (small, scrubbed and left whole), 3 lbs Rosemary (roughly chopped), 2 tablespoons Parsley roughly chopped for Garnish). 2 tablespoons Season lamb Generously with salt and pepper. In a small bowl mixed together, Dijon, mustard, chopped garlic, and chili, diced anchovy whisk and smash with a mortar or the back of a spoon for a smoother texture. Stirring 3 tablespoons of olive oil, smear the lamb all over with marinade and set aside Bring a large pot of salted water to a boil Add potatoes  Heat your oven to 400°. With the palms or the back of a wooden spoon, crushed potatoes gently to crack them open and slightly flattened them. Sprinkle with course sea salt drizzle with about 2 tablespoons of olive oil. I like to put a little bit of butter, some melted butter on the potatoes as well. Place your potatoes in the oven for about 20 minutes at 400° until they get crispy. Remove potatoes from the oven. Lay the racks of lamb on top of the potatoes with the bones, curving downward, sprinkle rosemary over meat and potatoes roast uncovered until meat thermometer registers 125 for medium rare about 20 minutes. Cook to 135 for Medium.. Remove Lamb to a cutting board and allow it to rest for at least five minutes. You’re more than welcome to cover it with parchment paper or a piece of aluminum tinfoil. Keep the tinfoil loose do not wrap. just lay it over the top. In the meantime, while your Lamb is resting, Toss your potatoes back into the oven on the top shelf to crisp them up At this time, start slicing your lamb chops off the rack remove your potatoes from the oven and place your lamb chops on top of the crispy potatoes and serve