8baby potatoes, such as kipfler or chat, halved1 tbspolive oil2lamb racks (6 cutlets each)400 gmgreen beans, trimmed3garlic cloves, thinly sliced3golden shallots, thinly sliced1 cupcoarsely chopped mint1 tbspcoarsely chopped oreganoLemonjuice, to taste, wedges to serve
Preheat oven to 240C fan-forced. Cook baby potatoes in boiling water until al dente (10 minutes). Drain.
Heat oil in a large ovenproof frying pan and sear lamb racks, turning occasionally, until golden (about 8 minutes). Set aside. Add potatoes to pan, combine beans, garlic and shallots and add to potatoes. Season to taste, toss to combine, place lamb on top and roast in oven until lamb is medium-rare (10-15 minutes). Remove lamb and rest for 5 minutes if you have time. Scatter mint and oregano over bean mixture, toss, season to taste, squeeze lemon over and serve with lamb and lemon wedges.