Name: Rack of lamb with new potato, onion & thyme gratin
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 2
Cuisine: French
Ingredients: 1 rack of lamb French trimmed with the fat scored; 2 tbsp vegetable oil; 1 onion finely sliced; 400g new potato 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)

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Rack of lamb with new potato, onion & thyme gratin

Rack of lamb with new potato, onion & thyme gratin

Barney Desmazery

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Serves 2

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 4.3 out of 5.19 ratingsRate

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Like French 'boulangère' potatoes, roasting your meat on top of your spuds means they soak up the flavoursome juices

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Ingredients

Nutrition

Units:

MetricUS

1 rack of lamb

French trimmed with the fat scored
2 tbsp vegetable oil
1 onion

finely sliced
400g new potato

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)

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Nutrition: per serving

kcal613
fat24g
saturates7g
carbs63g
sugars8g
fibre7g
protein37g
salt0.5g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, May 2013

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A star rating of 4.3 out of 5.19 ratings

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