for 4 people

To prepare

2	Fine Food Rack of Irish Lamb (approx. 300 g each)

Gratin

200 g	carrots, cut lengthwise into slices approx. 2 mm thick
400 g	mealy potatoes, cut lengthwise into slices approx. 2 mm thick
2 dl	single cream
50 g	Fine Food Beurre à la Fleur de sel de Guérande
some	Fine Food Greek Saffron
½ tsp	Fine Food Murray River Salt Flakes

Lamb

1 tbsp	olive oil
½ tsp	Fine Food Murray River Salt Flakes
1 tbsp	sesame seeds

Spinach

50 g	Fine Food Beurre à la Fleur de sel de Guérande
400 g	leaf spinach

How it's done

To prepare

Remove the meat from the fridge approx. 30 mins. prior to cooking.

Gratin

Layer the slices of carrot and potato in the prepared dishes. Place the cream, butter and saffron in a pan, bring to the boil, season with salt, pour over the vegetables in the dishes, place the dishes on a baking tray.

To bake

Approx. 35 mins. in the centre of an oven preheated to 180 °C.

Lamb

Heat the oil in a frying pan. Salt the meat, brown for approx. 2 mins. on each side. Place the meat next to the dishes on the tray, set aside the frying pan. Insert the meat thermometer into the thickest part of the lamb without touching the bone. Sprinkle the meat with the sesame seeds.

Return to the oven

Approx. 10 mins. The core temperature of the meat should be approx. 55 °C. Remove the meat, cover and leave to rest for approx. 5 mins. Switch off the oven and keep the gratins warm with the oven door slightly ajar.

Spinach

Wipe the cooking fat from the reserved frying pan. Add the butter, heat until it foams and smells nutty. Set aside 2 tbsp of the melted butter. Gradually add the spinach, allow to wilt, mix.

To serve

Carve the meat, plate up with the spinach, drizzle with the reserved butter. Serve with the gratins.

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