Rack Of Lamb With New Potato Onion & Thyme Gratin

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

• Cooking Time Prep 20 mins
  Cook 50 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  613

• Protein

  37g

• Carbs

  63g

• Fat

  24g

• Saturates

  7g

• Fibre

  7g

• Sugar

  8g

• Salt

  0.5g

Ingredients

• 1 rack of lamb, French trimmed with the fat scored
• 2 tbsp vegetable oil
• 1 onion, finely sliced
• 400g new potatoes, 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)

Directions

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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