Roast Rack of Lamb Recipe

How to make it

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• First thing that your going to want to do is set up the artichokes to steam, cut off the top spieny portions, you'll learn exactly ware to cut with practice, ideally you want to get rid of the spines whale leaving as much of the leaf as possible, you should only cut about an inch off the top, then go back and cut off the spines from the lower leafs with scissors.
• With both artichoke prepped put a pot of water (and by pot of watter i mean about 2 inches on the bottom) on to boil, add to it slices of the lemon and 2 sprigs of Rosemary, place a colander on top of the watter and your artichokes on top of that, partly cover the pot and let it cook away for about 45 minutes at a steady boil (not rolling).
• whale the artichokes start cooking away, you should take the time to prep the rest of your meal, slice up the potatoes into medallions and lay out on a baking tray on top of parchment paper, brush with olive oil and salt and pepper to taste. Set up the rack in your oven so that one is on the center rack and another on the next notch down and preheat the oven to 400*
• with that done, separate the leaves of the Rosemary and Thyme from their stalks, then mix with the Mustard to create your rub for the lamb, lay it on semi-thick on the top of the lamb. think cake iceing for the thinkness, enugh to do more than simply cover the meat, but you don't want to be swimming in it.
• once your artichoke is about 10 minutes in and your oven is preheated to 400* place your potatoes on the lower of the two racks and the lamb directly onto the rack (with no pan beneath it) onto the upper rack. this is to let the juices drip down from the lamb to the potatoes, flavoring them quite nicely.
• Check on the lamb every so often and use a brush or Turkey baster to spread the now dripping lamb juices as need be. also keep half an eye on the level of water beneath your artichokes, if it's in danger of disappearing add some hot watter from the tap. as the dinner approaches completion you'll want to prepare some dip for the artichoke, this is done simply by placing butter into a bowl and melting it in the microwave. you should try to time it so that the butter and the artichokes come out at around the same time (the butter should take in the neighborhood of 3 minutes if not less depending on quantity)
• the key part to finishing the lamb will come at the end of the cooking process, once the lamb has been in the oven for 25 minutes turn the oven to broil for the remaining 5 minutes that the artichokes have to cook, you will know the artichokes are done when you can easily pull off a leaf. once that time is up, remove the artichokes from the steam and turn off the oven and remove the lamb and potatoes. the lamb is going to need to rest, so set it aside whale you enjoy the Artichoke, placing it in the now off oven with a widely cracked door to keep it worm may not be a bad idea, but remember that the lamb also needs to cool.
• Plate up the artichoke on medium plates with the butter in a bowl to dip the leaves, also you will want a bigger kitchen bowl to toss the leaves once you've eaten the meat off the bottom. when you get down to the hearts of the Artichoke, your going to have to remove the spiney hairs fro the heart, this is most productively done with a spoon to scrape away the spines.
• Once you've finished the artichoke the lamb will be well rested, cut the lamb into Malians (slicing between the bones so that they look like meat lollipops) and plate as artistically with the potatoes as you want. Garnish with parsley and enjoy!