Rack of lamb with new potato, onion & thyme gratin recipe | Good Food
Like French 'boulangère' potatoes, roasting your meat on top of your spuds means they soak up the flavoursome juices, from BBC Good Food.
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Ingredients
- 1 rack of lamb French trimmed with the fat scored
- 2 tbsp vegetable oil
- 1 onion finely sliced
- 400g new potato sliced
- ½ bunch thyme a few sprigs reserved to garnish
- 3 garlic cloves finely sliced
- 200ml chicken or lamb stock (fresh if possible)
- asparagus to serve (optional)
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