Rack of Lamb with Potato and pear gratin
Ingredients
- Ingredients
- 600 grams potatoes
- 2 Pear
- butter (for molds)
- 400 milliliters Whipped cream (at least 30% fat content)
- 80 grams Crème fraiche
- 2 rosemary
- salt
- freshly ground peppers
- 800 grams Rack of lamb
- 2 Tbsps olive oil
Preparation steps
Preheat the oven to 200°C (approximately 390°F). Butter four ramekins. Rinse and peel the potatoes and thinly slice. Rinse the pears, halve lengthwise, remove seeds and core and cut into thin wedges. Arrange the potatoes and pears in a fan shape in the ramekins.
In a bowl, mix together the cream, crème fraîche and sprigs of rosemary. Season with salt and pepper, and pour over the potatoes and pears. They should be barely covered. Bake until golden brown 25-30 minutes.
The cream with crème fraîche and mix heat with sprigs of rosemary. Add salt and pepper, and pour over the potatoes and pears. This should be barely covered. Bake in preheated oven until golden brown 25-30 minutes.
Rinse the lamb, pat dry, and season with salt and pepper. Heat the oil in an ovenproof skillet and saute the lamb until brown on all sides. Roast alongside the potatoes until medium-rare (pink), 15-20 minutes. Cut the lamb chops in portions. Invert the molds onto plates, top with the potatoes and serve.