for the lamb:2 cuts rack of lamb 5 sprigs fresh rosemary 3 cloves crushed garlic 1 shallot, sliced thinly 1/4 cup red wine 1/4 cup olive oil 6 tbs butter best, aged balsamic vinegar
for the potatoes: 1 lb fingerling potatoes 2 sprigs rosemary 4 cloves garlic olive oil salt and pepper to taste
Take the rosemary, crushed garlic, sliced shallot and butter and melt all together in a pan. Allow the aromatic herbs to infuse in the butter and let stand at a low heat for 10-15 minutes. Meanwhile, cut the potatoes into smallish cubes, drizzle with olive oil, and toss in the unpeeled cloves of garlic and rosemary sprigs. Go ahead and pop them in the oven at about 400 degrees. While the potatoes are roasting, dredge the lamb in the now cooled butter mixture until well-coated. Rub lamb with salt and pepper. Pour the rest of the butter mixture into a frying pan, get the pan very, very hot and sear the lamb, no more than about 30 seconds on each side. As soon as you turn off the heat, pour the red wine into the pan to deglaze. Once the potatoes are tender, pull them out of the oven and arrange the lamb on top of the potatoes, make sure to pour in the jus from the pan. Turn the oven done to about 275 degrees and put the lamb and potatoes in the oven and roast for 5 to 10 minutes, for rare to medium-rare meat. Pull the pan out of the oven and allow the meat to rest for 5 minutes. Drizzle a little balsamic on the lamb before serving.
Serves 4 generously.