Rack of Lamb with Herby Potato Gratin

Preheat the oven to 180C. Heat a roasting tin and coat the lamb with 1 tbsp of oil and a sprinkling of sea salt. Place the lamb - skin-side down - in the tin to render the fat, then sear the meat all over. Transfer to a plate. Chuck the onion in the tin and cook for 10 mins. Stir in the potatoes, garlic, thyme, and stock, and press the whole lot down with a spoon. Place the lamb on top, and roast for 25 mins for medium.
Leave to rest for 10 minutes, then slice the rack of lamb into individual cutlets and scatter with a little more thyme. Serve with a big spoonful of the potato gratin, and some steamed asparagus.

50 mins

2 serving

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