Directions

• Step 1Preheat the oven to 160°C fan
• Step 2 Boil the new potatoes for 15 minutes until you can stick a knife in. Drain the artichoke hearts and cut in half. Place the bulb of garlic, potatoes and artichoke into a roasting tray ready to go in the oven. Pour a generous amount of olive oil over ingredients.
• Step 3 Rub olive oil and salt into the lamb and place in a frying pan over a high heat. Sear until all the sides are nice and browned.
• Step 4 Place the rack of lamb into the roasting tray with the potatoes and artichokes and sprinkle a few sprigs of rosemary over everything.
• Step 5 For a nice pink piece of lamb, cook for 20 minutes. Remove the lamb and allow to rest in some foil. Toss the potatoes and artichokes around in the pan and put back into the oven to cook and crisp up slightly. Place the cherry tomatoes into the pan at this point. Put the oven temperature up to 220°C/200°C fan/gas mark 7.
• Step 6 To plate the dish, take 2 tsp of olive tapenade per serving and spread it out ready for the lamb to be placed on top of.
• Step 7 Slice the rack of lamb and put 3 slices onto each plate, over the black olive tapenade. Divide the roasted vegetables up between both plates.
• Step 8 Serve with green beans or tenderstem broccoli.