RACK OF LAMB SIDE DISHES RECIPES

Steps:

• Season the lamb racks with lemon juice and season with salt and pepper on both sides.
• Rub the garlic all over them and sprinkle with rosemary.
• Set the racks fat side up on a large rimmed baking sheet lined with foil if desired and let stand for 1 hour.
• Preheat the oven to 450°F.
• Roast the lamb in the upper third of the oven for about 25 minutes for medium-rare meat, or until a thermometer reaches 130F (or longer if you like your cooked medium or medium-well). Simply insert the tip of the thermometer through the side of the chops and into the thickest part of the meat, careful not to touch the bone (which is hotter than the meat that surrounds it).
• When that spot reaches 130°F, it’s finished. The temperature will continue to rise an additional 5 degrees as the lamb rests.
• Transfer the lamb racks to a carving board and let them rest, tented with foil for 10 minutes.
• Carve the lamb in between the rib bones and transfer to plates.
• Serve right away. Trim fat before eating*.

Steps:

• Preheat the oven to 170C/150C Fan/Gas 3. Lightly butter an ovenproof gratin dish and set aside.
• Rinse the potatoes to remove some of the starch and drain. Place a layer of potato in the gratin dish, scatter with some of the garlic and nutmeg and season. Repeat until all the potato is used up.
• Mix the cream and milk together in a jug and pour over the potatoes. Sprinkle with the Emmental and bake for 45–60 minutes, until soft and golden brown. Remove from the oven and set aside. Turn the oven temperature up to 220C/200C Fan/Gas 7.
• Heat the oil in a frying pan over a high heat and fry the racks of lamb for 2 minutes on each side, or until brown. Transfer to a roasting tin, add the rosemary and roast for 8 minutes.
• Cover the lamb with kitchen foil and leave to rest for 10 minutes. Serve with the potato dauphinoise.