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Rack of lamb with crispy potatoes

Perfect for spring, this delicately cooked rack of lamb recipe has been given a healthy makeover and is served with fresh vegetables and crispy potatoes.

Serves 4

Prep Time 20min

Cooking Time 45min

Ingredients

  • 600g medium floury potatoes, cut into 3mm slices
  • 4tsp olive oil
  • 1 garlic bulb, cloves separated, unpeeled
  • 2 x 6-cutlet french-trimmed lean lamb racks (about 400g)
  • 2 shallots, finely chopped
  • 125ml dry white wine
  • 1 very low salt gluten-free chicken stock cube, dissolved in 200ml boiling water
  • ½tsp cornflour
  • 1tsp gluten-free wholegrain or dijon mustard
  • 80g light soft cheese
  • 350g green beans
  • 250g broccoli florets, trimmed
  • 350g courgettes, chopped
  • Basil leaves, to garnish

Method

  1. Heat the oven to 200°C/fan 180°C/gas 6. Line 2 baking trays with non-stick baking paper. Put the potato slices on 1 tray, in a single layer and drizzle with 2tsp oil. Season with black pepper and scatter over the garlic cloves then bake for 25 min. Remove the garlic and set aside, then return the potatoes to the oven for a further 10–15 min.
  2. Meanwhile, heat another 1tsp oil in a medium non-stick frying pan over a high heat. Cook the lamb racks, turning them until browned. Transfer to the second prepared tray and bake for the last 15 min of the potato cooking time. Remove from the oven, cover and rest for 5 min.
  3. Meanwhile, squeeze the garlic flesh from all but 4 cloves (reserve these for garnish), discard the skins, mash the garlic and set aside. In a small non-stick frying pan, heat the remaining 1tsp oil over medium-high. Add the shallots for 5 min or until soft. Add the wine and boil until it’s reduced by half. Add the mashed garlic and stock. Bring to the boil, then reduce the heat and simmer for 10 min or until the sauce thickens and it’s reduced by half.
  4. In a small bowl, whisk the cornflour with 2tbsp water. Add to the sauce and stir until the mixture thickens. Stir in the mustard and soft cheese.
  5. Steam the beans, broccoli and courgettes for 4–5 min until tender. Serve the lamb with the potatoes, greens and onion sauce, garnished with a few basil leaves and the reserved garlic cloves to squeeze over.

Nutrition per serving

Read more on how we calculate nutrition.
440 33g 14g 1.4g 9.6g 7.6g 0.3g 147mg 34g 3.6mg

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