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Lamb on a Rack with Two-potato Gratin and Garlic and Onion Sauce
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Placing the lamb on a rack allows the meat to roast rather than stew in the moisture released by the cooking process, and the potatoes benefit from the flavours of the tasty meat juices, too.
For pink meat, cook the lamb for 20 minutes per 500g plus 25 minutes; if you prefer it well done, cook for 25 minutes per 500g plus 25 minutes.
The two-potato gratin can be prepared up to 3 hours ahead - keep it covered with clingfilm and chilled in the fridge
This recipe was first published in March 2003.