Roast Rack of Lamb with Thyme and Sage Crust and a Sweet Potato Gratin

Succulent lamb cutlets topped with an aromatic herb crust served alongside a creamy, cheesy sweet potato gratin.

Lamb Main Course High Protein Gourmet Roast

Estimated Nutrition

Calories

4350.5

kcal / serving

4350.5 kcal total

Carbs

215.1g

per serving

215.1 g total

Fat

325.4g

per serving

325.4 g total

Protein

142.2g

per serving

142.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dijon Mustard

Dairy

500

Double Cream

250

Cheddar

grated

Butter

melted

GrainsCereals

slice

White Bread

freshly made into crumbs for the crust

Liquids

200

Lamb Stock

reduced

Meat

piece

Lamb Cutlet

or a 3 bone lamb rack

NutsSeeds

Sage

chopped fresh or dried

piece

Parsley

chopped fresh or dried

piece

Rosemary

chopped fresh or dried

piece

Thyme

chopped fresh or dried

Vegetables

piece

Sweet Potato

thinly sliced

Method

Preheat the oven to 180°C.

Layer sliced sweet potato, cream, and cheese in a gratin dish.

Bake covered with foil for 25 minutes, removing foil for the final 10 minutes.

Seal lamb cutlets in a hot frying pan and brush one side with mustard.

Increase oven temperature to 200°C and apply herb crust to the lamb.

Roast lamb in the oven for 3 minutes and reduce lamb stock in a pan.

Plate the cut gratin with the lamb and drizzle with reduced stock.