Gather all ingredients before starting recipe.

Lamb

• Trim the cap off the rack of lamb.
  
• The racks come 'Frenched' so after removing the cap, trim away any remaining bits between the bones. Season well with kosher salt and freshly ground black pepper, drizzle with a little olive oil and set aside for about an hour before cooking.
  

Pan Roasted Potatoes

• Halve 6-8 baby red or white skinned potatoes.
• Add the potatoes to a medium saucepan, rinse them under running water, then fill the pan with enough water to cover. Add kosher salt and bring it to a boil. Reduce the heat to medium and cook for 10–12 minutes, or until the potatoes are firm‑tender. Drain and set aside.
• Heat 1 tbsp olive in small skillet over medium heat and add 2-3 sprigs fresh rosemary and 1 tsp mixed black and red pepper corn.
  
• When the oil is warm, add 6 cloves garlic smashed with the side a knife, and stir to combine.
  
• Add the parboiled potatoes and cook without stirring for about 5-6 minutes . Turn the potatoes once the first side has a nice golden color and roast the second side without stirring for another 5-6 minutes or until golden.
  
• While the potatoes are pan roasting, preheat the oven to 400℉ then heat a small oven-proof frying pan over high heat for 1-2 minutes. Once the pan is hot, add the rack, skin side down. Leave undisturbed for about 3 minutes.
• After 3 minutes, turn the rack over and place it in the preheated oven for 10-12 minutes
  
• Remove the lamb from the oven, transfer it to a cutting board, and let it rest for 5-10 minutes before slicing.
• Serve with the pan roasted potatoes.