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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.

LambMain CourseHigh ProteinGourmetRoast

Estimated Nutrition

Per Serving Total
Calories 4350.5 kcals 4350.5 kcals
Carbohydrates 215.1 grams 215.1 grams
Fat 325.4 grams 325.4 grams
Protein 142.2 grams 142.2 grams
Cook Time
28 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
30
g
Dijon Mustard
Dairy
500
ml
Double Cream
250
g
Cheddar
grated
40
g
Butter
melted
GrainsCereals
4
slice
White Bread
freshly made into crumbs for the crust
Liquids
200
ml
Lamb Stock
reduced
Meat
3
piece
Lamb Cutlet
or a 3 bone lamb rack
NutsSeeds
30
g
Sage
chopped fresh or dried
1
piece
Parsley
chopped fresh or dried
1
piece
Rosemary
chopped fresh or dried
1
piece
Thyme
chopped fresh or dried
Vegetables
6
piece
Sweet Potato
thinly sliced

Steps

  • 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.