Description
A succulent rack of lamb paired with a comforting gratin of new potatoes, onion, and thyme, roasted to perfection in the oven. This elegant yet straightforward dish features a crispy seared lamb crust, tender herby potatoes infused with garlic and stock, and optional asparagus for a fresh finish.
Ingredients
Scale
Meat
- 1 rack of lamb, French trimmed with the fat scored
Vegetables & Herbs
- 1 onion, finely sliced
- 400g new potatoes, sliced
- ½ bunch thyme, a few sprigs reserved to garnish
- 3 garlic cloves, finely sliced
- Asparagus, to serve (optional)
Liquids & Fats
- 2 tbsp vegetable oil
- 200ml chicken or lamb stock (fresh if possible)
Seasoning
- Sea salt
Instructions
- Heat and sear the lamb: Preheat your oven to 180°C (160°C fan)/gas mark 4. Heat a small roasting tin on the hob and coat the rack of lamb all over with 1 tablespoon of vegetable oil and season generously with sea salt. Place the lamb skin-side down in the hot tin and cook until the fat browns nicely, then sear all other sides to develop a beautiful crust. Remove the lamb and set aside on a plate.
- Cook the onion and prepare the gratin base: Into the same roasting tin, add the finely sliced onion and cook it for about 10 minutes until it softens and picks up flavors from the lamb drippings. Stir in the sliced new potatoes, torn thyme leaves (except the reserved sprigs), garlic slices, and pour in the chicken or lamb stock. Press the mixture down gently with a spoon to create an even surface.
- Roast the lamb and potatoes: Place the seared rack of lamb on top of the potato mixture in the roasting tin. Transfer the tin to the preheated oven and roast for 25 to 30 minutes, or until the potatoes are tender and the lamb has reached your preferred doneness (pink is recommended for lamb).
- Rest and serve: Remove the roasting tin from the oven and cover the lamb loosely with foil. Allow it to rest for about 10 minutes to let the juices redistribute. Slice the lamb into cutlets and scatter the reserved thyme sprigs over the top. Serve alongside the creamy potato and onion gratin with optional simply cooked asparagus for a complete meal.
Notes
- For a more intense flavor, use freshly made lamb stock if available.
- Resting the lamb after roasting is crucial for juicy and tender meat.
- You can add a squeeze of lemon juice to the asparagus before serving for brightness.
- Adjust cooking time based on your preferred lamb doneness: less time for rare, more for well done.
- Ensure the roasting tin is hot before adding the lamb to achieve a good sear.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: British
Keywords: rack of lamb, lamb rack recipe, potato gratin, thyme gratin, roasted lamb, new potatoes, garlic lamb recipe, oven roasted lamb
