Rack of lamb with new potato, onion & thyme gratin

Rack of lamb with new potato, onion & thyme gratin

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(4 ratings)

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Cooking time

Prep: 20 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
613
protein
37g
carbs
63g
fat
24g
saturates
7g
fibre
7g
sugar
8g
salt
0.5g

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)

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Method

  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.
  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.
  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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Comments

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emmas29's picture
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I had a double rack of lamb so doubled the quantity of potatoes and onion. I interlaced the bones and sat the lamb on top....after 25 mins the lamb was cooked perfectly and was absolutely delicious, but unfortunately the potatoes were still almost raw, in spite of having been sliced almost paper-thin. I would advise par-boiling the potatoes in the stock for 10 mins if using larger quantities than stated. I am very much looking forwards to eating yummy (cooked) potatoes and cold lamb tonight!

ruthy10's picture

I made this last night for a valentines meal for my husband and we really enjoyed it. I followed suit from the other reviews when it came to the timings as I don't like my meat too pink and the lamb was cooked just lovely.The potatoes had an amazing flavour and the stock that was added thickened to a lovely gravy. Will definitely make again. 4stars (the page won't let me rate)

Boo35's picture
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This was a delicious dish which I would like to make again, but I agree with Babs previously it takes longer than 25/30 minutes. Give it an extra 10 mins.

Babs46's picture

This is a fabulous dish for dinner parties. I have now cooked it 3 times and have never had so many compliments: just increase the number of racks as necessary. The only thing I think is a bit optimistic is the time in the oven - more like 50minutes, even if you like your lamb pink.

Gadget lady's picture
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I made this Saturday night for my husband and I. It was superb will definitely be doing it again. You could easily double it.

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