Oven roasted rack of lamb rosemary, garlic, fondo bruno & mille foglie potatoes

Ingredients:

• 600g fresh rack of lamb (cut into 3 pcs of 2)
• 2 springs rosemary
• 3 cloves garlic (whole with skin on)
• Extra virgin olive oil
• Salt & Pepper

Mille foglie potatoes:

• 2 large potatoes
• Extra virgin olive oil
• Salt & Pepper
• Fresh Thyme

Fondo bruno 

(approx 1 litre)

• 1.5l water
• 1l good quality red wine
• 1kg veal & beef bones 
• 2 onions
• 1 carrot
• 1 stick celery
• 2 garlic heads with skin on
• Salt and pepper
• Bouquet garni fresh
• 2 tbsp tomato paste

Method for lamb:

1. Pierce the lamb and insert the rosemary and garlic. 
2. Coat with olive oil and season with salt and pepper. 
3. In a heavy- based hot frying pan, seal the lamb on all sides until golden brown and quite crisp. 
4. Remove from the heat and place in a hot oven for approx. 7 min for medium/rare. 

Method for mille foglie potatoes:

1. Slice the potatoes into thin circles and put into cold water. Drain well.
2. Place the potatoes into a large bowl, add the thyme and drizzle with oil, season with salt and pepper. Mix well with both hands. 
3.  Layer the potatoes on top of each other to form a tower and place into a hot oven until cooked and crispy.

Method for fondo bruno:

1. Roast the bones in an oven proof dish for about hour, turn occasionally until brown on all sides. 
2. In the meantime cook the onion and garlic in a non stick pan until brown, add the celery, carrots and tomato paste. 
3. Toss in the bouqet garni and the red wine. Leave to evaporate for about 15 minutes. 
4. Transfer the bones and any access fat to the pan, cover and simmer for 30 minutes.  
5. Boil the water and add to the pan, simmer for 3 hours on very low heat. Leave to cool and strain.