RENCRAFT AT HOME

Rack of Lamb with La Ratte Potatoes & Bagnet Vert

Hearty Suppers & Autumn Evenings

 

As the evenings draw in and the days turn cooler, there’s a renewed pleasure in spending time in the kitchen and with the slower pace of autumn heading into winter inviting us to embrace heartier flavours and create dishes that feel warming and indulgent, this feels like the perfect recipe.

Naturally tender and rich in flavour, a juicy rack of lamb makes an impressive centrepiece for a cosy supper at home. Paired with roasted & smashed La Ratte potatoes and finished with the vibrant, herby lift from the Bagnet Vert sauce, this is a dish that brings comfort and elegance in equal measure – perfect for sharing as the nights get darker and the fire is roaring.

This recipe serves 2 people and works best if you marinate your rack of lamb with the salt, pepper, olive oil and garlic overnight. Take the lamb out of the fridge an hour before cooking to bring it up to room temperature.

Rack of lamb with la ratte potatoes recipe

Ingredients

For the Bagnet Vert

  • 1 bunch of fresh parsley
  • 1 egg, hard-boiled (10 minutes)
  • 1 slice stale bread
  • 1-2 tsp white wine vinegar
  • 3 anchovies
  • 1 tablespoon capers
  • 2 cloves of garlic
  • Sea salt and pepper, to taste
  • 75 – 100ml extra virgin olive oil

 

For the roasted & smashed potatoes:

  • 1-2 cloves of garlic
  • La Ratte potatoes, adjust to suit your appetite
  • Olive oil
  • Salt
  • Black pepper

 

For the rack of lamb:

  • Rack of lamb, two cutlets per person
  • Salt
  • Black or green pepper
  • Olive oil
  • 1 clove of garlic
Rack of lamb with la ratte potatoes recipe
Rack of lamb with bagnet vert recipe

Method

  1. Preheat your oven to 200°C for the potatoes and lamb.
  2. Prepare the Bagnet Vert sauce by combining the generous bunch of parsley, one egg, a slice of stale bread soaked in vinegar, anchovies, capers, garlic cloves and a pinch of salt in a blender or food processor.
  3. Blend until you have a smooth mixture whilst drizzling the olive oil in slowly until the sauce emulsifies. Taste the seasoning and set aside.
  4. Place the potatoes on a baking sheet and drizzle with olive oil, then sprinkle with salt, black pepper and a smashed garlic clove. Roast in the preheated oven for about 40-45 minutes or until the potatoes are golden and crispy on the outside and tender on the inside. Press the potatoes down with a fork, add an extra drizzle of olive oil and roast for another ten minutes.
  5. Heat a heavy-based frying pan over a medium-high heat. Place the lamb skin side down, slowly rendering the fat. You want to make sure a nice golden colour and crispness are achieved, so take your time, pouring the excess fat from the pan into a jar every minute. Then sear the lamb rack on all sides until browned. This will take about 2 minutes per side.
  6. Transfer the seared lamb rack to a baking dish and place it in the preheated oven. Roast for about 10-15 minutes for medium-rare, or until the internal temperature reaches 60-63°C when measured with a meat thermometer. Adjust the cooking time so that the lamb is cooked to your liking.
  7. Remove the lamb from the oven and let it rest for 5 – 10 minutes wrapped in foil, before slicing into individual chops.

To serve, spread a generous dollop of Bagnet Vert sauce on each plate, then arrange the roasted smashed potatoes on top. Place two chops per person on top and garnish with additional olive oil and sea salt.

Top Tip

For top notch rendering, make sure you score the lamb fat before cooking.

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