In a small bowl, mix together minced garlic, rosemary, thyme, olive oil, salt, and black pepper. Rub this mixture all over the rack of lamb and let it marinate for at least 30 minutes at room temperature.

Roast the Lamb

Preheat the oven to 400°F (200°C). Place the marinated rack of lamb on a roasting pan and roast for about 20-25 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). Let it rest for 10 minutes before carving.

Cooking the Potatoes

Prepare the Potatoes

While the lamb is roasting, wash the fingerling potatoes and cut them in half lengthwise. In a bowl, toss them with olive oil, salt, and pepper.

Roast the Potatoes

Spread the potatoes on a baking sheet and roast in the oven for about 25-30 minutes until golden and crispy. Toss with fresh parsley before serving.

Braised Greens

Cook the Greens

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add the chopped greens and vegetable broth. Season with salt and pepper. Cover and cook for about 10-15 minutes until the greens are tender.

Curry Coconut Cream

Prepare the Sauce

In a small saucepan, combine Madras curry powder, coconut cream, lime juice, and salt. Heat over low heat, stirring, until warmed through. Do not boil.