Rack of Lamb with Baby Potato Gratin
- 1 rack of lamb, French trimmed and scored
- 2 tbsp veg oil
- 1 sliced onion
- 400g sliced baby potatoes
- ½ bunch of thyme
- 3 sliced garlic cloves
- 200ml lamb or chicken stock
- Asparagus, cooked, to serve
- Preheat the oven to 180C. Heat a small roasting tin, rub the lamb with oil and some salt, then sear all over in the tin until golden. Remove, and transfer to a plate.
- Add the sliced onion to the roasting tin and cook for 10 mins, or until soft. Stir in the garlic, thyme, potatoes, and stock, and press down with a spoon. Pop the lamb on top, and roast in the oven for 25 mins. Leave to rest for 10 mins, then slice the meat into cutlets and serve with the tender potato gratin and some asparagus.
50 mins
2 serving