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rack of lamb on welsh onion cake

(1 rating)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

Eleanor Smallwood's, Teisen nionod, or onion cake, is Welsh comfort food at its best - layers of potatoes and onion baked in butter until meltingly soft. From

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 1 Hr 25 Min
method Bake

Ingredients For rack of lamb on welsh onion cake

  • 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
  • 2
    racks of lamb, each with 6 bones
  • 1
    sprig rosemary

How To Make rack of lamb on welsh onion cake

  • 1
    Preheat the oven to 200C/gas 6. (400F).
  • 2
    Peel the potatoes and slice very finely with a mandolin or sharp knife.
  • 3
    Toss with the melted butter and season with plenty of salt and black pepper.
  • 4
    Brush a shallow ovenproof dish with a little a little more melted butter.
  • 5
    Layer the potato and onion in the dish, starting with potato and finishing with a neat layer of overlapping potato slices.
  • 6
    Drizzle any remaining butter over the top.
  • 7
    Cover the dish with foil and bake in the oven for 1 hour.
  • 8
    Meanwhile, take the lamb out of the fridge to come to room temperature.
  • 9
    After the onion cake has had an hour in the oven, remove the tin foil.
  • 10
    Sit the lamb racks on top with their bones interlaced and tuck the rosemary sprig in the middle.
  • 11
    Return to the oven for 15-25 minutes, depending on the size of the racks and how you like your lamb cooked.
  • 12
    By now the potatoes should be beautifully tender and browned on the top.

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