Herb Crusted Rack of Lamb and Potato Gratin | Les Gastronomes

Ingredients

• 1 brown onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 4 large yellow potatoes (about 1 ½ to 2 pounds)
• 1 ¼ cup heavy cream
• 1 cup grated gruyère cheese
• ½ cup grated sharp cheddar cheese
• ½ cup grated Parmigiano Reggiano (parmesan)
• 1 teaspoon salt
• Freshly ground black pepper
• 1 frenched rack of lamb (usually 7 to 8 bones), about 2 ¼ pounds (1 kg)
• Canola oil (for searing the lamb)
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 3 tablespoons unsalted butter
• 4 cloves garlic, very finely minced
• ¾ cup panko crumbs
• 2 tablespoons flat leaf parsley, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• Maldon salt