Rack of Lamb Served with Hasselback Potatoes and Gravy
Heat oven to 200 degrees celcius.
Season lamb with salt and pepper.
Heat oil in a pan and brown the lamb.
Place the lamb in the oven for 15 minutes.
Once cooked remove from oven and set aside to rest.
Parboil the potatoes in salted water.
Drain, cool and slice into thin even layers.
Mix the butter and fresh herbs together.
Spread herb butter on each potato, and bake in the oven for 30 -40 minutes.
Empty the sachet of Royco Gravy for Roast Lamb into a pot on the stove.
Fill up to 250ml with boiling water (or stock).
Stir on a medium heat until thick and smooth.
Serve the lamb together with the potatoes, gravy and minty peas.
Heat oven to 230 celcius.
Drizzle a little sunflower oil evenly into a 12-hole non-stick muffin tin and place in the oven to heat through.
To make the batter, tip 140g Flour into a bowl and beat in four eggs until smooth.
Gradually add 200ml milk and carry on beating until the mix is completely lump-free.
Season with salt and pepper.
Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately.
Roast of Lamb
- 8 Rib rack of Lamb, trimmed
- Salt and Pepper
- Olive oil
- 8 Potatoes
- 50g Butter
- Fresh herbs (parsley, rosemary, thyme)
- Fresh peas
- Fresh mint
- Royco Gravy for Roast Lamb
- 140g plain flour
- 4 eggs
- 200ml milk
- Sunflower oil for cooking
Yorkshire Pudding: The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot and don’t open the oven door!