Rack of lamb Recipe

2 8-cutlet racks of lamb
4 cloves Garlic
10 sprigs fresh rosemary, chopped
2 Onions
4 bay leaves
50 gms butter
4 large potatoes
150 mls unthickened chicken gravy or chicken stock
Salt and pepper

Salt and pepper the racks. Cut 2 cloves of garlic into slivers and place these between each cutlet. Sprinkle racks with 6 sprigs of chopped rosemary. Place rack in centre of a large shallow ovenproof dish .
Saute onions in butter until soft but not coloured, adding 2 cloves crushed garlic the bay leaves and the rest of the rosemary.
Peel and thinly slice the potatoes and place around the racks in the baking dish. Cover with the onion mixture.
Pour chicken gravy or stock over potatoes and add salt and pepper to taste.
Roast in a 400 f/200 c oven for 40-45 minutes. The lamb will be just pink and the potatoes browned, crisp and cooked. To serve, cut the racks in half, giving 4 cutlets per rack and take to the table in the baking dish.