rack of lamb on welsh onion cake
(1 rating)
Eleanor Smallwood's, Teisen nionod, or onion cake, is Welsh comfort food at its best - layers of potatoes and onion baked in butter until meltingly soft. From uktv.co.uk/food/recipe.
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
1 Hr 25 Min
method
Bake
Ingredients For rack of lamb on welsh onion cake
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800 gfloury potatoes, such as king edwards or maris piper (approx 1 1/2 lbs)
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100 gmelted butter (approx 3 1/2 oz)
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400 gwhite onions, sliced
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2racks of lamb, each with 6 bones
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1sprig rosemary
How To Make rack of lamb on welsh onion cake
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1Preheat the oven to 200C/gas 6. (400F).
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2Peel the potatoes and slice very finely with a mandolin or sharp knife.
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3Toss with the melted butter and season with plenty of salt and black pepper.
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4Brush a shallow ovenproof dish with a little a little more melted butter.
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5Layer the potato and onion in the dish, starting with potato and finishing with a neat layer of overlapping potato slices.
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6Drizzle any remaining butter over the top.
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7Cover the dish with foil and bake in the oven for 1 hour.
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8Meanwhile, take the lamb out of the fridge to come to room temperature.
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9After the onion cake has had an hour in the oven, remove the tin foil.
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10Sit the lamb racks on top with their bones interlaced and tuck the rosemary sprig in the middle.
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11Return to the oven for 15-25 minutes, depending on the size of the racks and how you like your lamb cooked.
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12By now the potatoes should be beautifully tender and browned on the top.
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