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Herbed Rack Of Lamb With Pommes Boulangère Recipe

The perfect Valentine’s Day dish to serve up to your loved one. This recipe is for lamb that is pink in the middle but cooked all the way through. If you prefer your lamb rarer, remove from the oven five minutes sooner; for more well-done lamb, leave it five minutes longer. "Frenched" means to trim the bone ends of a rack of lamb so that they look neater. Your butcher will be happy to do this if you ask.

Serves: 2
Prep Time: 20 minutes
Cook Time: 1 hour 50 minutes

Ingredients

For the potatoes:
  • Olive oil, for greasing
  • 500g potatoes, peeled and thinly sliced
  • ½ a large onion, thinly sliced
  • 2 tbsp fresh thyme and/or rosemary leaves
  • Salt and black pepper
  • 400ml hot chicken stock
For the lamb:
  • 30g breadcrumbs
  • 1 tbsp fresh parsley, roughly chopped
  • 1 tbsp fresh thyme
  • 2 sprigs fresh rosemary, leaves picked
  • Zest of ½ a lemon
  • ¾ tbsp olive oil, plus extra for drizzling
  • 1 tbsp Parmesan, grated
  • 1 x 8-rib rack of lamb, Frenched (see tip above)
  • 1-2 tbsp Dijon mustard
To serve:
  • Wilted spinach  

Instructions

  1. Preheat the oven to 200°C/180°C fan/gas mark 6. Grease a small baking dish with olive oil.
  2. Spread a layer of the sliced potatoes into the bottom of the dish, overlapping slightly.
  3. Scatter over some of the sliced onions, some of the herbs and some salt and pepper.
  4. Continue layering in this order to the top of the dish, finishing with potatoes. Pour over the stock and bake for 50-60 minutes until the potatoes are cooked throughout and the top is golden and crisp.
  5. Meanwhile, in the bowl of a food processor, combine the breadcrumbs, herbs, lemon zest, olive oil and Parmesan.
  6. Whizz until well combined.
  7. Heat some oil in an ovenproof frying pan over a medium-high heat. Pat the rack of lamb dry with kitchen paper, then season on all sides with salt and black pepper. Brown the lamb well on all sides.
  8. Turn the racks so that they are fat-side up and brush with the Dijon mustard.
  9. Use clean hands to press the herb crust over the lamb, pressing it on with your fingers. Drizzle the lamb with a little more olive oil.
  10. Roast for 25 minutes until the crust is golden and the lamb is cooked. Transfer the rack to a plate and tent loosely with tin foil. Set aside to rest for 10 minutes.
  11. Slice the lamb into individual chops, being careful to keep the herb crust intact. Arrange three lamb chops on each plate. Serve with the Boulangère potatoes and some wilted spinach.

Per Serving 695kcals, 24.9g fat (8.1g saturated), 57.5g carbs, 5.8g sugars, 60.6g protein, 9.4g fibre, 1.212g salt

See More Recipes 

This gorgeous recipe is courtesy of our sister website easyfood.ie. Easy Food is Ireland’s go-to source for all things food. It is the ultimate cooking and kitchen guide for home cooks, from fail-safe recipes to expert tips from our very own custom-built test kitchen. Visit easyfood.ie for more great recipes, and don’t forget to pick up a copy of our magazine!


About the Author

Easy Food is Ireland's No.1 food magazine and always answers the question, “What’s for dinner?". It is the ultimate kitchen and cooking guide for home cooks, with every issue containing a delicious mix of cooking tips, budget recipes, easy meal ideas and nutritional information. We have step-by-step recipes with accompanying cook-along videos on our YouTube channel, as well as practical information from Home Economics teachers in each issue. There’s something for everyone, as young cooks can flip to the Kids’ Kitchen section for fun kitchen tips, kid-friendly cooking products and a cut-out-and-keep recipe that they’re sure to love! Check out Easy Food on Facebook, Twitter, Instagram and YouTube.
 

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