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Potato galettes with roasted lamb racks
Potato galettes with roasted lamb racks
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate your dining experience with a tender lamb roast paired with crispy thin potato slices.
Ingredients:
  • 6 (about 800g) small pontiac potatoes, very thinly sliced
  • 40g butter, melted
  • 2 garlic cloves, crushed
  • 2 lamb racks, cut into 6 portions
  • 250ml beef stock
  • 80ml red wine
  • 20.00 ml red currant jelly
  • 23.40 gm Dijon mustard
  • Steamed peas, to serve
  • Steamed beans, to serve
Instructions:
  • Preheat your oven to 200°C. Toss potato slices with butter, garlic, salt, and pepper in a bowl. Line a baking tray with parchment paper and layer the potato slices to form 6 discs. Bake for about 20 minutes until golden brown and crispy.
  • Heat a large frying pan over high heat, then quickly sear the lamb racks for 1-2 minutes on each side until browned. Transfer the lamb to a roasting pan and roast in the oven for 10 minutes for medium doneness. Once done, cover with foil, let it rest for 5-7 minutes, and then enjoy.
  • Add the stock, wine, jelly, and mustard to the pan and bring to a boil. Stir frequently for about 5 minutes until the sauce thickens to a syrup-like consistency.
  • Plate the potato galettes, top with the lamb, and drizzle with red wine jus. Serve right away with steamed peas and beans, if preferred.

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