- 1 rack of lamb, French trimmed with the fat scored
- 2 tbsp vegetable oil
- 1 onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 400g new potato, sliced
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- ½ bunch thyme, a few sprigs reserved to garnish
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 3 garlic cloves, finely sliced
- 200ml chicken or lamb stock (fresh if possible)
- asparagus, to serve (optional)
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
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.