How To Make Rosti Rack Of Lamb


* 2 racks of lamb
* 200 g soft cheese
* 100 g fresh white breadcrumbs
* 2 Tbsp fresh chopped tarragon
* 1 Tbsp milk
* 50 g flaked almonds
* 680 g potatoes
* 1 large onion
* 50 g butter
* salt and pepper


Step 1:


Cook 680g of unpeeled potatoes in boiling salted water for 10 minutes. Drain them, and when they're cool enough to handle, peel off the skins and coarsely grate into a bowl.

Step 2:


Melt 50g of butter in a pan and sauté one finely chopped large onion until it starts to soften, then mix in the grated potato with a tablespoon of chopped fresh tarragon and plenty of salt and pepper. Remove the pan from the heat and allow the potato mixture to cool slightly – just enough so that you can handle it. Shape the potato into 6 rounds on a baking tray.

Step 3:


Mix 200g of soft cheese in a bowl with 100g of fresh white breadcrumbs, a tablespoon of chopped tarragon and a tablespoon of milk. Add salt and pepper to taste.

Step 4:


Cut each rack of lamb into three between the bones. Cover the tips of the bones with foil, then place one on each potato base. Spread the cheese mixture over the top of the meat, and press flaked almonds into the topping. Then bake in an oven preheated to 200C/400F/Gas Mark 6 for 15 minutes until the potato is crisp and brown.