Griddled asparagus
A special, quick and easy to prepare veg for a roast chicken dinner
Rack of lamb with new potato, onion & thyme gratin
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 rack of lambFrench trimmed with the fat scored
- 2 tbsp vegetable oil
- 1 onionfinely sliced
- 400g new potatosliced
- ½ bunch thymea few sprigs reserved to garnish
- 3 garlic clovesfinely sliced
- 200ml chicken or lamb stock(fresh if possible)
- asparagusto serve (optional)
Nutrition: per serving
- kcal613
- fat24g
- saturates7g
- carbs63g
- sugars8g
- fibre7g
- protein37g
- salt0.5glow
Method
step 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.
step 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.
step 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.
