Carré d'agneau Mireille (Rack of Lamb on Pommes Anna with Artichokes)

Ingredients

• 1 rack of lamb
• pommes Anna
• raw artichoke bottoms
• butter
• melted butter

Instructions

1. Slice the raw artichoke bottoms and add them to the potatoes for the pommes Anna, in the proportion of one third.
2. Prepare this as a base in an oval earthenware dish the size of the rack.
3. When the potatoes are three-quarters cooked, brown the rack in butter.
4. Set the rack in the dish and finish cooking both elements together, basting often with melted butter.
5. Serve in the dish itself.