Lamb racks with onion cream sauce and crispy potatoes
(at time of publication)
- 4 medium floury potatoes, cut into 3mm slices (we used agria)
- 4 teaspoons olive oil
- black pepper
- 3 cloves garlic, unpeeled
- 2 x 6-cutlet French-trimmed lean lamb racks
- 1 small onion, finely chopped
- ½ cup dry white wine
- ¼ cup light cooking cream
- 1 reduced-salt chicken stock cube, crumbled
- ½ teaspoon cornflourcornstarchX
- 2½ cups green beans
- 1 bunch broccolini or 2 cups broccoli florets, trimmed
- 2 medium courgetteszucchini, summer squashX, chopped
- small basil leaves, to garnish
1 Preheat oven to 200°C. Line two baking trays with baking paper. Place potato slices on one tray, in a single layer. Drizzle with 2 teaspoons of the oil. Season with pepper. Add garlic to tray. Bake for 20 minutes. Remove garlic and return potatoes to the oven for a further 15-20 minutes.
2 Meanwhile, in a medium non-stick frying pan, heat remaining oil over high, then cook the French-trimmed lamb racks, turning, until browned. Place lamb on the second prepared tray and bake for the last 15 minutes of potato cooking time. Cover and rest for 5 minutes.
3 Meanwhile, squeeze garlic flesh from skins, discard skins. Finely chop garlic, set aside. In a small non-stick frying pan, heat remaining oil over medium-high. Sauté onion for 5 minutes, or until soft. Add wine and boil till reduced by half. Add garlic, cream, stock cube and 1 cup water. Bring to the boil. Reduce heat and simmer for 10 minutes, or until sauce thickens and is reduced by half.
4 In a small bowl, combine cornflour and 1 tablespoon water. Add to sauce and stir until mixture boils and thickens.
5 Meanwhile, in a medium saucepan of boiling water, blanch beans, broccolini and courgette for 2-3 minutes. Drain. Serve lamb with potatoes, greens and onion cream sauce. Scatter with basil leaves.
Make it gluten free: Check stock and cornflour are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 6g
Dietary fibre 7g
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