A RECIPE · MAIN
Rack of Lamb with Pommes Paillasson and Charred Broccolini
Frenched racks of lamb cooked hard and fast beside the fire in the Gozney Dome XL, with a shoestring potato cake tossed in garlic and rosemary tallow before it ever hits the pan, and broccolini seared until charred.
By Jeremy Potvin
Serves 4
Watch the Method
Ingredients
Lamb
- 2 racks of lamb, Frenched (6 to 8 bones each)
- 2 Tbsp olive oil
- Kosher salt and freshly cracked black pepper
Pommes Paillasson
- 3 to 4 large russet potatoes
- 4 Tbsp beef tallow
- 3 cloves garlic, smashed
- 3 sprigs fresh rosemary
- 3 Tbsp butter, cut into pieces
- Kosher salt
Broccolini
- 1 bunch broccolini, trimmed
- Kosher salt
- Flaky salt, to finish
Equipment
- Wood-fired oven (Gozney Dome XL)
- Mandoline or sharp knife
- Colander
- Large mixing bowl
- Small saucepan
- 2 carbon steel pans
- Meat probe
- Tongs and spatula
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Method
The trick is the tallow. Tossing the rinsed shoestrings in hot infused fat before they go in the pan coats every strand and gives you a crust that holds together.
Step 1: Fire The Oven
- Build a strong wood fire and bring the oven to high heat, roughly 400°C (750°F).
Step 2: Season The Lamb
- Coat the racks with olive oil and season generously on all sides with salt and pepper.
Step 3: Prep The Potatoes And Broccolini
- Cut the potatoes into thin shoestrings on a mandoline or with a knife.
- Soak and rinse in a colander, repeating until the water runs clear. Drain well and transfer to a large bowl.
- Hold the trimmed broccolini in a bowl of lightly salted water.
Step 4: Infuse The Tallow
- Heat the tallow with the garlic and rosemary in a small saucepan until fragrant and sizzling.
- Strain the hot fat over the potatoes, season with salt and mix thoroughly so every strand is coated.
Step 5: Cook The Lamb
- Heat a carbon steel pan in the oven and add the racks fat side down.
- Cook close to the fire, pulling the pan to turn the racks regularly, until the probe reads 52 to 54°C (125 to 130°F) for medium-rare.
- Remove and rest.
Step 6: Cook The Pommes Paillasson
- Press the potatoes into the second hot pan in an even layer, tapping the edges in with a spatula.
- Cook until deep golden on the bottom, then flip and crisp the second side.
- Dot the butter around the edges to finish.
Step 7: Sear The Broccolini
- Drain the broccolini and sear hard in a hot pan with a little of the remaining tallow until charred and tender-crisp.
Step 8: Carve And Serve
- Cut the lamb into double-bone chops and the potatoes into wedges.
- Plate with the broccolini and finish with flaky salt.
Cooking for your health?
Tallow and butter make this one rich in saturated fat. Keep The Recipe adapts it for heart health and cholesterol, Mediterranean, low sodium and high protein diets, and shows you exactly what changed.
Keep The Recipe
Your Recipes · Your Health
Tallow and butter make this one rich in saturated fat. Keep The Recipe adapts it for heart health and cholesterol, Mediterranean, low sodium and high protein diets, and shows you exactly what changed.