Rack Of Lamb On Welsh Onion Cake Food

RACK OF LAMB ON WELSH ONION CAKE

Steps:

• 1. Preheat the oven to 200C/gas 6. (400F).
• 2. Peel the potatoes and slice very finely with a mandolin or sharp knife.
• 3. Toss with the melted butter and season with plenty of salt and black pepper.
• 4. Brush a shallow ovenproof dish with a little a little more melted butter.
• 5. Layer the potato and onion in the dish, starting with potato and finishing with a neat layer of overlapping potato slices.
• 6. Drizzle any remaining butter over the top.
• 7. Cover the dish with foil and bake in the oven for 1 hour.
• 8. Meanwhile, take the lamb out of the fridge to come to room temperature.
• 9. After the onion cake has had an hour in the oven, remove the tin foil.
• 10. Sit the lamb racks on top with their bones interlaced and tuck the rosemary sprig in the middle.
• 11. Return to the oven for 15-25 minutes, depending on the size of the racks and how you like your lamb cooked.
• 12. By now the potatoes should be beautifully tender and browned on the top.

RACK OF LAMB WITH SAGE CRUST

Steps:

• Preheat the oven to 475°F.
• Season the lamb generously with salt and pepper.
• Place a large cast-iron skillet over high heat, when very hot, add the oil and sear one of the racks all over until it is very brown, about 2 minutes per side.
• Transfer to a roasting pan fitted with a rack, laying it rounded side up.
• Repeat with the remaining rack.
• Cover with foil and set aside.
• Place the remaining ingredients, except the vinegar, in a food processor.
• Add 1/2 tsp salt and 1/4 tsp pepper, and process until it forms a paste.
• Press the paste onto the racks.
• Roast until desired doneness, 15 min for medium rare.
• Allow to rest for 5 min, covered, then carve and serve drizzled with balsamic vinegar.