Rack Of Lamb With New Potato, Onion & Thyme Gratin
This delightful rack of lamb recipe creates a stunning dish perfect for a special meal. The lamb is seasoned and browned to perfection, then roasted alongside tender new potatoes infused with savory flavors. The result is a deliciously comforting meal that is sure to impress your guests. Serve with some beautifully cooked asparagus for a complete and satisfying dining experience.
— Constant Cookbook
Ingredients
- 1 rack of lamb , French trimmed with the fat scored
- 2 tbsp vegetable oil
- 1 onion , finely sliced
- 400g new potatoes , sliced
- ½ bunch thyme , a few sprigs reserved to garnish
- 3 garlic cloves , finely sliced
- 200ml chicken or lamb stock (fresh if possible)
- asparagus , to serve (optional)
Instructions
- Heat oven to 180C/160C fan/gas 4. Heat a small roasting tin, and coat the lamb with 1 tbsp of the oil and some sea salt. Place the lamb, skin-side down, in the tin until the fat has turned brown, then sear all over. Transfer to a plate.
- Add the onion to the tin and cook for about 10 mins until soft. Stir in the potatoes, thyme, garlic and stock, and press down with a spoon. Put the lamb on top and roast in the oven for 25-30 mins until the potatoes are tender and the lamb cooked to your liking.
- Leave to rest under some foil for about 10 mins. Slice the lamb into cutlets and scatter with the reserved thyme sprigs. Serve with a spoonful of the potatoes and some simply cooked asparagus, if you like.
Cook Time
50M
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 613 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 63 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 0.5 milligram of sodium
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