In a bowl, mix the chopped rosemary, garlic, olive oil, salt, and pepper. Rub this mixture onto the lamb rack, ensuring it is evenly distributed over the meat. Let it marinate for at least 30 minutes, preferably longer for more flavor.
Preheat the oven to 200°C.
Place the halved baby potatoes on a baking sheet, drizzle with olive oil, salt, and pepper, and roast them in the oven for 25-30 minutes, or until they are golden brown and crispy.
Heat a skillet over medium heat. Sear the lamb rack on both sides, about 2-3 minutes per side. Then place the lamb rack in the oven and bake for an additional 15-20 minutes for medium-rare, depending on the thickness. Allow the meat to rest for a few minutes after baking before slicing.
Slice the lamb rack into individual chops between the ribs. Serve with the roasted potatoes and garnish with extra rosemary if desired.
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