Rack Of Lamb On Welsh Onion Cake
Vicki Butts (lazyme)
Featured Pinch Tips Video
- 800 g
- floury potatoes, such as king edwards or maris piper (approx 1 1/2 lbs)
- 100 g
- melted butter (approx 3 1/2 oz)
- 400 g
- white onions, sliced
- racks of lamb, each with 6 bones
- sprig rosemary
1Preheat the oven to 200C/gas 6. (400F).
2Peel the potatoes and slice very finely with a mandolin or sharp knife.
3Toss with the melted butter and season with plenty of salt and black pepper.
4Brush a shallow ovenproof dish with a little a little more melted butter.
5Layer the potato and onion in the dish, starting with potato and finishing with a neat layer of overlapping potato slices.
6Drizzle any remaining butter over the top.
7Cover the dish with foil and bake in the oven for 1 hour.
8Meanwhile, take the lamb out of the fridge to come to room temperature.
9After the onion cake has had an hour in the oven, remove the tin foil.
10Sit the lamb racks on top with their bones interlaced and tuck the rosemary sprig in the middle.
11Return to the oven for 15-25 minutes, depending on the size of the racks and how you like your lamb cooked.
12By now the potatoes should be beautifully tender and browned on the top.