Lamb racks with onion cream sauce and crispy potatoes
Nutrition Info.(per serve)
4 medium floury potatoes, cut into 3mm slices (we used agria)
4 teaspoons olive oil
3 cloves garlic, unpeeled
2 x 6-cutlet French-trimmed lean lamb racks
1 small onion, finely chopped
½ cup dry white wine
¼ cup light cooking cream
1 reduced-salt chicken stock cube, crumbled
½ teaspoon cornflour
2½ cups green beans
1 bunch broccolini or 2 cups broccoli florets, trimmed
2 medium courgettes, chopped
small basil leaves, to garnish
Total fat 15g
Saturated fat 6g
Dietary fibre 7g
1 Preheat oven to 200°C. Line two baking trays with baking paper. Place potato slices on one tray, in a single layer. Drizzle with 2 teaspoons of the oil. Season with pepper. Add garlic to tray. Bake for 20 minutes. Remove garlic and return potatoes to the oven for a further 15-20 minutes.
2 Meanwhile, in a medium non-stick frying pan, heat remaining oil over high, then cook the French-trimmed lamb racks, turning, until browned. Place lamb on the second prepared tray and bake for the last 15 minutes of potato cooking time. Cover and rest for 5 minutes.
3 Meanwhile, squeeze garlic flesh from skins, discard skins. Finely chop garlic, set aside. In a small non-stick frying pan, heat remaining oil over medium-high. Sauté onion for 5 minutes, or until soft. Add wine and boil till reduced by half. Add garlic, cream, stock cube and 1 cup water. Bring to the boil. Reduce heat and simmer for 10 minutes, or until sauce thickens and is reduced by half.
4 In a small bowl, combine cornflour and 1 tablespoon water. Add to sauce and stir until mixture boils and thickens.
5 Meanwhile, in a medium saucepan of boiling water, blanch beans, broccolini and courgette for 2-3 minutes. Drain. Serve lamb with potatoes, greens and onion cream sauce. Scatter with basil leaves.
Make it gluten free: Check stock and cornflour are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.