Herb-crusted rack of lamb with rosemary potatoes - Better Homes & Gardens Australia

Ingredients

• · 1kg baby chat potatoes
• · 1 bulb garlic, halved widthways
• · 5 sprigs rosemary, leaves picked
• · 2 tsp sea-salt flakes
• · ¼ cup extra virgin olive oil
• · Extra 2 Tbsp extra virgin olive oil
• · Sea-salt flakes and freshly ground black pepper, to season
• · 2 x 400g racks of lamb, fat removed, French trimmed
• · 80g butter, chopped, softened
• · 1 Tbsp finely chopped thyme leaves
• · 2 Tbsp finely chopped flat-leaf parsley leaves
• · Finely grated zest of 1 lemon
• · 2 slices day-old white bread, crusts removed, roughly chopped
• · Extra 1 Tbsp finely chopped rosemary leaves
• · Extra 1 clove garlic, finely grated