Herb-crusted lamb with potato bake
Serves 4 Ready in about 1 hour 25 minutes
2 x 6-bone racks of lamb, French-trimmed (you can ask your butcher to do this for you), all visible fat removed
1/2 level tsp Dijon mustard
400g green beans, to serve
For the bake:
500g new potatoes, thinly sliced
1 leek, thinly sliced
1 garlic clove, finely chopped
2 level tbsp plain flour
Salt and freshly ground black pepper
250ml vegetable bouillon, made up according to the packet instructions
150ml skimmed milk
15g finely grated fresh parmesan
For the crust:
1 slice of wholemeal bread from a small 400g loaf
2 tbsp chopped fresh flat-leaf parsley
2 tbsp chopped fresh thyme leaves
Zest of 1 unwaxed lemon, plus wedges to serve
1 Preheat your oven to 220°C/fan 200°C/gas 7. For the bake, mix together the potatoes, leek, garlic and flour in an ovenproof dish. Season, pour over the stock and milk, sprinkle over the parmesan and add a twist of black pepper. Cover tightly with foil and bake for 30 minutes. Remove the foil and return to the oven for a further 15-20 minutes until golden.
2 Meanwhile. make the crust by whizzing the bread, herbs and lemon zest together in a food processor. Season the lamb, then brush the meaty side with mustard and press on the crust mixture in an even layer. Place on a baking tray, crust-side up.
3 Roast the lamb for 15 minutes for rare, 20 minutes for medium or 25 minutes for well done, then cover in foil and leave to rest for 5 minutes.
4 Boil the green beans for 4.5 minutes, then drain. Slice the racks into cutlets, then divide the lamb, potatoes and beans between 4 plates and serve with lemon wedges.
Syns per serving: 3-1/2
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