Rack of lamb with new potato, onion & thyme gratin

Rack of lamb with new potato, onion & thyme gratin

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(14 ratings)

Prep: 20 mins Cook: 50 mins


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: per serving

  • kcal613
  • fat24g
  • saturates7g
  • carbs63g
  • sugars8g
  • fibre7g
  • protein37g
  • salt0.5g


  • 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

    New potatoes

    n-ew po-tate-oes

    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…


  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.

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Comments, questions and tips

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heatherjdw's picture
20th May, 2016
Had an 8 cutlet rack of lamb. Parboiled the sliced potatoes for 5 minutes before adding to onions. Cooked the lamb for 30 minutes, but for us we could've done with 5minutes less, as we like quite rare lamb and this was medium to well. Lamb cut like butter. We both really enjoyed, hubby said best rack of lamb ever & that includes restaurants..
5th Apr, 2015
I had a rack with 8 cutlets for the three of us. Increased the oven time to 40 minutes, after parboiling the potato slices for 5 minutes. I used some dried thyme, as I didn't have any fresh. It turned out perfect! The lamb was still quite pink in the middle, just as we like it. Will definitely do this again. Great dish and so easy to make! Served with roasted cauliflower florets (Roasted cauliflower with garlic bay and lemon, also on this site), also delicious.
25th May, 2014
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!
15th Feb, 2014
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)
12th Jan, 2014
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.
25th Nov, 2013
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
19th May, 2013
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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