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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
The secret to this dish is to coat the lamb with the crust a few minutes before the end of cooking. Some cooks coat the meat before cooking but this just results is an over cooked brittle mess.
Preparation time: 15 minutes
Cooking time: 1 ½ hours
To make the rosti
For the crust
To cook the lamb
Chef’s tips: If your frying pan doesn’t go into the oven, carefully turn the potato mixture out onto a baking tray or make the rosti in a flan case. The time it will take to cook the meat will depend upon how good your oven is and the thickness of the meat cut; however as a rough guide if you want to have the meat medium, cook for 8 minutes, 12 minutes for well done.
Maris piper potatoes 1kgMelted Butter 100gSalt to tasteGround black pepper to tasteOil 3 tbspRack of lamb 6
Brioche 80g (without the crust)Parsley 5gRosemary 5gMint 10gSalt 1 tspDijon mustard 2 tbsp
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