Roast Rack Of Lamb With Rosemary And Membrillo Aioli And Rustic Roast Potatoes

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2 teaspoons finely chopped fresh rosemary, plus sprigs, for garnish

8 fluid ounces/1 cup (225 milliliters) oil (sunflower, olive oil, or a mixture)

2 egg yolks, preferably free range and organic

Pinch of English mustard or 1/4 teaspoon French mustard

1/4 teaspoon salt

1 dessertspoon white wine vinegar

1 clove garlic, crushed

1 1/2 to 2 ounces (35 to 50 grams) membrillo (quince paste)*

4 racks of lamb or 1 leg of spring lamb

3 sprigs fresh rosemary, optional

1 to 2 cloves garlic, optional

Salt and freshly ground pepper

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