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One-pan Glazed Rack of Lamb, Red Onions & Potatoes |
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| Serves 3 |
Prep 20 mins |
Cooking 1hr 10 mins |
Easy |
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My rating |
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Ingredients |
300g new potatoes halved lengthways
2 red onions, each cut into 6 wedges
1 tsp ras el hanout
4 tbsp olive oil
1 racks of lamb, French trimmed
1/2 tbsp molasses (or use maple syrup)
1 tsp lemon thyme leaves
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Heat oven to 200C/180C fan/gas 6. Tip the potatoes and
onions into a large roasting tin. Scatter over half the
ras el hanout, drizzle with 2 tbsp of the oil and toss
together until completely coated. Put in the oven for 40
mins to roast, turning everything over once or twice so it
cooks evenly.
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Meanwhile, heat 1 tbsp of oil in a frying pan and, one
at a time, fry the fat side of the lamb well until dark
brown, then remove from the pan. Remove the roasted veg
from the oven. Season the lamb fat with the remaining ras
el hanout, then drizzle or brush over the maple syrup or
molasses. Put the lamb, fat-side up, among the potatoes
and return to the oven. Cook for 20 mins for rare, 25 mins
for pink and 30 mins for well done. Remove and leave to
rest for 10 mins.
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Meanwhile, mix the thyme with the remaining oil and set
aside. To serve, either bring the roasting tin to the
table, carve the racks into chops and serve the potatoes
straight from the pan, or remove the racks, cut them into
thick three-boned chops, then spoon some of the potatoes
onto each plate and rest a thick chop against them.
Drizzle everything with the lemon thyme oil to serve.
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DAILY
DINNERS 
