Recipes

Best end of lamb with creamy potatoes

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Ingredients

For the gravy

For the lamb

  • large handful flatleaf parsley, roughly chopped
  • 2 garlic cloves, crushed to a paste with the edge of a knife
  • 1 fresh thyme sprig, leaves only, roughly chopped
  • 2 fresh rosemary sprigs, leaves only, roughly chopped
  • handful fresh breadcrumbs
  • 2 tbsp olive oil
  • 3 tbsp Dijon mustard
  • 4 x best end (four-rib) racks of lamb, French-trimmed

For the potatoes