Roast Rack of Spring Lamb

with Hotpot Potatoes, Braised Lentils, Roast Shallots, Rosemary and Thyme-scented Juices

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Great British Chefs 2

Great British Chefs 2

By Kit Chapman

Published 1995

  • About

Ingredients

  • 1 kg/2 lb potatoes, sliced
  • 2 carrots, sliced

Method

To make the hotpot potatoes, place the sliced potatoes and carrots in a bowl and pour over the clarified butter. Arrange 3 layers of potatoes in the bottom of a mould, then add a layer of carrots, then of onion, followed by another layer of potatoes. Season each layer. Cook in a pre- heated oven at 200°C (400°F) Gas Mark 6 until crisp (about 1–1¼ hours). Remove and set aside.

Place the