Roasted lamb rack with boulangère potatoes and preserved lemon salsa
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Roasted lamb rack with boulangère potatoes and preserved lemon salsa
If a full Sunday roast feels like too much effort for just the two of you, this is the perfect alternative. The lamb rack is roasted over the potatoes, infusing them with the meat juices, and then finished with a lemon salsa for some spring zing
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
871Kcal
Fat
53gr
Saturates
24gr
Carbs
64gr
Sugars
14gr
Fibre
14gr
Protein
28gr
Salt
2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 300g Maris Piper potatoes, very thinly sliced
- 300g sweet potato, very thinly sliced
- 2 baby leeks, finely sliced
- 50g soft butter
- 200ml chicken stock*, made with 1⁄2 stock pot or cube
- 1⁄2 tablespoon olive oil
- 1 x Taste the Difference Welsh Hill rack of lamb
For the salsa
- handful of fresh parsley, finely chopped
- 1 preserved lemon, pulp discarded, skin finely diced
- 1⁄2 tbsp capers, rinsed
- 1 garlic clove, crushed
- juice of 1 lemon
- 1 1⁄2 tbsp extra-virgin olive oil
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a small baking dish (about 20cm square) with a layer of the white and sweet potatoes, then scatter over some of the leeks and dot with a little of the butter. Repeat until you have used all of the potatoes, leeks and butter, making sure that some butter is dotted over the top. Season well and pour in the stock. Bake in the oven for 1 hour, until tender.
- Meanwhile make the salsa by mixing all the ingredients together. Season well and set aside until needed.
- Around 20 minutes before the potatoes are fully cooked, heat the olive oil in a small frying pan and brown the rack of lamb all over until it has a nice rich golden colour. Remove the dish of potatoes from the oven and sit the lamb rack on top. Return to the oven for 15-17 minutes, until the lamb is cooked. Remove from the oven, cover and let rest for 10 minutes.
-
Carve the lamb into chops. Divide the potatoes between two plates and top with the lamb. Drizzle over the preserved lemon salsa to serve.
*Use gluten-free stock if required.Waste notDon’t let an open jar of preserved lemons languish at the back of the fridge. Try chopping the skin and stirring through a Moroccan-style couscous with chickpeas and herbs. Or for a punchy dip, mix the chopped preserved skin into thick Greek yogurt with fresh herbs and a drizzle of olive oil.
