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Rack of lamb with new potato, onion & thyme gratin

Rack of lamb with new potato, onion & thyme gratin

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
kcal613
fat24g
saturates7g
carbs63g
sugars8g
fibre7g
protein37g
low insalt0.5g
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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)

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.

Goes well with

Recipe from Good Food magazine, May 2013

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A star rating of 4.5 out of 5.16 ratings
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