Rack of Lamb with Herby Potato Gratin
Rack of Lamb with Herby Potato Gratin



  • 1 rack of lamb, trimmed and scored
  • 2 tbsp sunflower oil
  • 1 sliced onion
  • 400g new potatoes, sliced
  • ½ bunch of thyme
  • 3 sliced garlic cloves
  • 200ml chicken stock
  • Asparagus, steamed to serve
  • 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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