Rack of lamb with aubergine and potato gratin and roast courgettes

Tuesday, March 24, 2009
Looking for lamb dishes to move on from the saddle of lamb with pearl barley risotto, I kept coming accross recipes for moussaka. Moussaka we like, but how could you do it differently......

Roast aubergines layered up in the middle of pototo gratin. A thin layer of potato, a layer of aubuergine, another layer of potato, then repeat and top with a little grated cheese and bake - an hour - an hour & a half.

The other flavour you associate with moussaka is tomato and basil. The tomatoes came in the form of oven dried tomatoes and a little chopped basil stirred into the sauce just before serving.

For the lamb I really wanted to go for racks for a change. I always see them as I pick everything else up in the farm shop and roasted lamb cutlets where can you go wrong - everyone loves them.

The butcher at Home Farm saws through the chine bone but leaves it on. This is good as I can use it to make a stock for the sauce.

I just run along the bone to remove it.

Then, for deliveries, as this one was, it is sealed on the outside and placed on a potato trivet and rosemary which infuses the lamb as it roasts, and it just needs 25 - 30 minutes in the oven. After resting for 10 - 15 minutes you flash it back in the oven to give it another burst of heat (or under the grill) and cut between each bone giving 3 per portion.

Related posts:

Oven dried tomatoes
Top 5 steps for the best dauphinoise
Potato trivet
Other lamb dishes

Spring dinner party menu


Anonymous said...

this looks darn tasty! I like the idea of using potato gratin as the base...

Jan said...

That aubergine gratin of yours looks lovely - a great idea!

Joie de vivre said...

What a gorgeous piece of meat. I bet the bone makes great stock.