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
40minutes
Servings
2
Cook Time
40minutes
Ingredients
Gratin:
Rack of Lamb:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. At this time, in a very hot frying pan, I cook on the grill, fry-seal our squares! Just a minute on each side!
  6. 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”!
  7. 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.
  8. 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!
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