Cobalt’s Rack of Lamb with Fingerling Potatoes

1 Australian rack of lamb (20-22 oz.)
20 fingerling potatoes
olive oil
fresh thyme
fresh garlic cloves
salt and pepper

Wash fingerling potatoes and slice in half. Toss with generous amount of olive oil, garlic cloves, salt and pepper and fresh thyme (optional). Lay on sheet rack cut side down. There should be enough oil to keep the pan from being dry. Cook at 450° for 20 minutes. Remove from oven. Do the potatoes first and re-warm them while the lamb is resting.

Heat a sauté pan to very hot. Season the lamb with salt and pepper and lightly sear the fat side first for one minute. Flip and sear the other side for one minute. Move to a rack with the fat side up on top of a sheet pan. Cook at 200° for 20 minutes. (With meat thermometer, cook to 130° for medium, 120° for medium rare).

Let rest for 10 minutes before carving or serving.

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