Herb Crusted Rack of Lamb and Potato Gratin - Les Gastronomes

Herb Crusted Rack of Lamb and Potato Gratin

Les Gastronomes


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For the potato Gratin


  • 1 brown onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 4 large yellow potatoes (about 1 ½ to 2 pounds)
  • 1 ¼ cup heavy cream
  • 1 cup grated gruyère cheese
  • ½ cup grated sharp cheddar cheese
  • ½ cup grated Parmigiano Reggiano (parmesan)
  • 1 teaspoon salt
  • Freshly ground black pepper


Heat a frying pan with butter and olive oil over medium heat. Add the onions (sprinkle with a pinch of salt) and sauté, stirring occasionally, until the onions are soft and begin to brown (about 12 minutes). Set aside to cool slightly.

Preheat the oven to 180 C (350 F).

Thinly slice your potatoes using a mandolin or a knife (I like my potatoes super thin, a mandolin works very well for this).

Combine the guyère, cheddar, and reggiano cheese in a small bowl. Use 1 ½ cups for mixing into the potatoes, and keep the remaining ½ cup to sprinkle on top.

In a large bowl, mix potatoes, onions, 1 ½ cups cheese, cream, salt, and pepper together.

Lightly butter a gratin or baking dish (I used a 10 x 10 inch square ovenproof dish – you can use any similar size. I also make them in individual portions using ramekins.

Add the potato mixture and sprinkle the remaining cheese on top. Make sure to distribute the ingredients evenly.

Bake for 1 ½ hours until the top is brown and bubbly and the potatoes are cooked through.

*tip: Make the potatoes before you cook your rack of lamb. While the lamb is almost finished cooking, reheat the potatoes for 10 minutes before serving.

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For the rack of lamb:


  • 1 frenched rack of lamb (usually 7 to 8 bones), about 2 ¼ pounds (1 kg)
  • Canola oil (for searing the lamb)
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, very finely minced
  • ¾ cup panko crumbs
  • 2 tablespoons flat leaf parsley, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • Maldon salt
  • Freshly ground black pepper


Remove the lamb from the fridge thirty minutes before cooking it. Cut a cross pattern through the fat on the top of the lamb. Season lamb all over with salt and pepper.

Heat canola oil in a frying pan over medium high heat, add the lamb fat side down. Cook without turning for about 2 minutes, or until the fat is brown. Carefully turn the lamb over and “kiss” the other side, cooking for about 30 seconds. Remove from heat.

Preheat your oven to 220 C (425 F). Set the oven rack in the lower third of your oven.

Mix the honey and the Dijon mustard together in a bowl. Spread the mixture all over the lamb (only on the fat side).

Purée the butter and the garlic together with a hand blender or mix well with a spoon. Add the panko, parsley, rosemary, a pinch of salt, and pepper.

Spread the panko mixture generously on the lamb (on the fat side only).

Place the lamb on a roasting rack over a pan, panko side up. You can also place it directly on a pan if you don’t have a roasting rack.

Put the lamb in the oven, with the meat side toward the back, and roast for 25 to 35 minutes, until the temperature in the center of the meat registers 128º F to 130º F (53º t0 54º C).

Let the lamb rest on the rack in a warm place for about 20 minutes for medium-rare.

Carve each rack into four 2-bone chops and arrange on a platter. Sprinkle with Maldon salt and serve alongside the potatoes.

Dig in and enjoy the decadence. Seriously delicious!

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