Rack of lamb with salsa verde baby potatoes and minty yoghurt

For the salsa verde, preheat the oven to 190˚C. Place the tomatoes and garlic in a baking tray and drizzle with the 3 tbsp olive oil. Season to taste. Roast in the preheated oven until the tomatoes are soft, about 20 minutes. Remove from oven and set aside to cool slightly. Once cool enough to touch, peel the tomatoes and transfer to a food processor. Add the roasted garlic, chopped jalapenos, ground cumin, salt, freshly ground black pepper and chopped red onion. Blitz until smooth. Transfer to a small bowl. Add the chopped coriander and lemon juice. Mix until well combined. Add the cooked baby potatoes and toss to coat well. Set aside until ready to serve.

For the rack of lamb, mix the chopped rosemary, 2 tbsp olive oil and lemon juice together in a bowl. Season to taste. Add the rack of lamb and, using your hands, coat the meat with the olive-oil mixture.

Refrigerate to marinate, about 20 minutes. Preheat the oven to 190˚C. Line a baking sheet with baking paper. Set aside.

Heat a large frying pan over medium-high heat. Add the marinated rack of lamb and fry until golden brown, about 10 minutes. Transfer to the prepared baking sheet and roast in the preheated oven until cooked, about 20 minutes. Remove from oven and set aside.

For the yoghurt, combine the yoghurt and chopped mint in a small bowl. Season to taste. Refrigerate until ready to serve.

Arrange the rack of lamb in a large serving platter.Serve with the salsa verde baby potatoes and minty yoghurt alongside. Garnish with the fresh rosemary sprigs and mint leaves, if desired.