Technique

1.)

Preheat the oven to 450°F.

2.)

Cut the potato into wedges and toss them with melted butter, a little salt and pepper, then lay them out on a sheet pan.

3.)

Score the fatty side of the lamb with a knife, then drizzle with olive oil and rub the minced garlic, rosemary, thyme, salt and pepper into the slits then place on the sheet next to the potatoes. Cover the bones with tin foil so they don't burn, and place it in the oven for 18-20 minutes.

4.)

Rinse the snap peas and remove the ends. Put a skillet on medium high heat, drop a nob of butter in, followed by the peas. Add a pinch of salt and a crack of pepper and cook for 5-7 minutes, shaking often.

5.)

Take the rack of lamb and potatoes out of the oven and take the snap peas off the heat. Set the table and serve the potatoes and peas while the lamb rests for a few minutes. When you're all set, slice the lamb into individual pieces and enjoy.