1 rack of lamb
Salt and pepper
8 ounces sliced proscuitto, cut into strips
4 large spring onions, cut in halves or quarters vertically
2 large whites of spring onions, thinly sliced
Leaves from 4 sprigs fresh thyme
2 small jars mini artichoke hearts, drained and halved
1 jar sundried tomatoes, drained and halved
Season the lamb with salt and pepper, then rub with olive oil. Layer the rack first with the proscuitto and then the halfs of spring onions. Roast at 450 F for 40 minutes.
Saute the sliced spring onions in 1 tbsp of olive oil until soft, then add the thyme, artichokes and tomatoes, then continue to saute for 2 minutes. Add the artichoke mixture to the roasting pan for the last 10 minutes.