Saddle of Lamb Au Gratin with Asparagus and Potato Gratin

For the gratinated rack of lamb with asparagus and potato gratin, first prepare the gratin mixture.

Cream soft butter with the yolk. Add pumpkin seeds and breadcrumbs, season with salt, pepper and chopped rosemary.

Roll in foil and freeze for about 10 minutes. For the gratin, preheat the oven to 200 degrees. Butter an ovenproof dish.

Cut or slice the washed, peeled potatoes into 2mm slices. Bring the cream to the boil, season with salt, garlic and nutmeg and mix with the potato slices.

Pour into the dish and sprinkle with grated Parmesan to taste. Bake for about 20 minutes until golden brown.

Wash the asparagus, cut away dry ends. Heat olive oil in a frying pan. Fry the asparagus until crisp, season with salt and finish with butter.

Divide the rack of lamb into 4 portions, salt, pepper and sear on the hot grill or pan on the round side.

Turn and grill for about 4 more minutes. Spread the sliced gratin mixture on top and gratinate in the oven with strong top heat.

Arrange the finished rack of lamb with the asparagus and potato gratin on hot plates. Garnish with a sprig of rosemary!

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