Rack of Lamb with Fast Potato Gratin Recipe
In the Brittany region, strong sea winds apply a layer of salt to meadows where sheep are bred, the meat of which acquires a salty taste. Therefore, mutton is a frequent guest on the French table! I offer you, my favorite chefs, a recipe for a full-fledged French dinner that combines all the charm of France, as well as spices, products and even national dishes!
Servings 2
Cook Time 40 minutes
Ingredients
Gratin:
- 3 pieces Potatoes
- 250 ml Milk (3.2%)
- 2 cloves Garlic
- 3 tablespoons Bread crumbs
Rack of Lamb:
- 6 pieces Lamb ribs
- 2 tablespoons Olive oil
- 1 teaspoon Seasoning (Provence herbs)
Instructions
- Pour olive oil over our magnificent ribs, sprinkle with Provencal herbs, salt and pepper to taste! By the way, mutton sooo loves salt, remember this! Leave at room temperature for 1 hour.
- In cold milk, add crushed garlic, or better grated, so it will give more flavor! Add salt and pepper to taste. Let it brew for at least 15 minutes.
- Take the skewers, I have bamboo ones. We'll need them for the casserole. If there are none, just take a toothpick. Soak them in water for 15 minutes.
- Peel the potatoes, cut them into 1 cm thick plates, put them on a skewer, leaving a small distance, and send them to a bowl with milk for 1o minutes. In general, "gratin" is a crispy crust that forms cheese or breadcrumbs on a platter!
- At this time, in a very hot frying pan, I cook on the grill, fry-seal our squares! Just a minute on each side!
- Carefully remove the potatoes, sprinkle with breadcrumbs on all sides. Considering that the potatoes we have turned out from milk, when baking crackers form something like a shell, the very "gratin"!
- Put a square and potatoes on paper. I used ceramic dishes. Put it in the oven at almost maximum temperature, and preferably under the grill, putting a baking sheet in the middle, for 7-9 minutes.
- We take it out, give it a "rest" for a couple of minutes and serve it! The sauce for these ribs is usually natural yogurt. Enjoy your French appetite, beloved chefs!