Rack of lamb with new potato, onion & thyme gratin

• rack of lamb↗1

  French trimmed with the fat scored

• vegetable oil↗2 tbsp tbsp
• onion↗1

  finely sliced

• new potato↗400g g

  sliced

• ½ bunch thyme

  a few sprigs reserved to garnish

• garlic cloves↗3

  finely sliced

• chicken or lamb stock↗200ml ml

  (fresh if possible)

• asparagus↗

  to serve (optional)

Step-by-step instructions

1. 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.

2. 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.

3. 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.