Herb Crusted Rack of Lamb and Potato Gratin
A recipe by Lidija Abu Ghazaleh To order your ingredients click here For the potato Gratin Ingredients: 1 brown onion, thinly sliced 1 tablespoon olive oil 1 tablespoon unsalted butter 4 large yellow...
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Cooking tools:
- Mandoline
- Skillet
- Oven
- Grater
- Mixing bowl
- Baking dish
- Chef's knife
- Cutting board
- Immersion blender
- Spoon
- Roasting rack
- Roasting pan
- Instant-read thermometer
- Carving knife
- Serving platter
- Measuring cup
- Measuring spoon
- Pastry brush
- Parchment paper
- Aluminum foil
- Kitchen timer
- Tongs
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
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