Roast Rack of Lamb, Gratin Potato, Honey and Herb Glazed Vegetables

Prep Time  30 minutes

Cook Time 50 minutes

Servings  6 people


For The Lamb

1 whole French trimmed rack of lamb. 6 bone. 1 Cutlet per person

15 grams Oil

2 tablespoons Butter For greasing oven dish and frying the lamb

20 grams Mustard English or Dijon

30 grams Parsley

30 grams Mint

2 grams Fresh ground black pepper

2 grams Sea salt

50 grams Brioche Bread For of breadcrumbs

30 grams Parmesan

For The Gratin Potatoes

1 kg Sliced Potatoes & peeled

250 grams Grated Cheddar

350 grams Cream

200 grams Butter

1 bunch Scallions

1 pinch Salt & Pepper

For The Glazed Vegetables

1 bunch Asparagus

200 grams Tender Stem Broccoli each

500 grams Carrots sliced

1 whole Turnips sliced, medium sized

150 grams Shallots peeled and sliced

15 grams Oil

2 grams Seasoning

25 grams Honey

25 grams Butter mix with rosmary

10 grams Rosemary chopped

6 sprigs Thyme

1 handfull Sage

1 pinch Salt & Pepper


For the Lamb:

Season the lamb rack and seal in hot pan with oil and butter. Place on an oven tray and brush over with mustard. Blend the herbs, seasoning, brioche and parmesan together to create a crumb. Press the crumb mix into the mustard covered meat. Bake in hot oven for 15-20 minutes. Allow to rest for 5-10 minutes before carving.

For the Vegetables:

Blanch the vegetables in boiling water for 2 minutes, before submerging them into ice cold water, then drain and pat dry. Toss the carrots, turnip and shallot’s in oil and into hot oven 180ºC. Mix oil, butter and herbs together. Add the mixed butter and herbs. After 10 minutes add rest of vegetables and roast for 7-8 minutes. Drizzle with honey and put them back into the oven for a further two minutes.

For the Potato Gratin:

Layer the slices of potato in a greased oven dish. For each layer, add some chopped scallions, grated cheese and seasoning. Finish with a layer of potato. Pour cream over until it comes up ¾ of the dish. Place some knobs of butter over the top and bake in the oven at 160ºC for 40 minutes. Keep an eye on the potatoes during the cook time, and cover if they appear to be browning too much.