In a large skillet, brown the cooked potatoes –previously salted and cut in slices- in a little olive oil with garlic. Once ready, remove from the heat and set aside a moment.
Heat a heavy-bottomed pan and preheat the oven at 180°C - 200°C.
Add salt and pepper to the rack of lamb and put it with the meat side down in the hot skillet until browned. Then put it in a baking tray with the potatoes and add the herbs, vegetables (cut into slices), wine, pisco and a little olive oil. Calculate about 25 minutes of cooking per kilo of meat.
When the lamb is ready, remove the vegetables from the pan, distribute them on a plate and season with a little balsamic vinegar and olive oil.