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Park Hyatt Paris-Vendôme

Allaiton Rack of Lamb with Aveyron Thyme and Rosemary Agria Potatoes

Sponsored by


Serves 6

For the Rack of Lamb
2 racks of lamb, 800 g (28 oz) each //
flour salt //
pepper from pepper-mill //
Espelette spices //
fresh thyme //
rosemary //

For the Agria Potatoes “Au Gratin”
300 g (11 oz) agria potatoes //
1/2 liter (1 pint) milk //
1/2 liter (1 pint) liquid cream //
1 clove of garlic //
200 g (7 oz) grated cheese //


1 } Preheat oven to 200°C (39o°F).
2 } Season the lamb with flour salt, pepper and Espelette spices, then place in casserole and bake in the hot oven for 10 minutes. Put aside.
3 } Peel the potatoes and rub the plate for the gratin with a garlic clove cut into two parts.
4 } Boil the milk and cream together, then cut the potatoes into slices with a thickness of 5 mm (0.25 inches), but don’t wash them. Place them in the flavored milk and cream and cook carefully until the potatoes are soft.
5 } Put the potatoes in a gratin dish, then add the grated cheese.
6 } Put the fresh thyme and rosemary in a deep dish, then put in the racks of lamb.
7 } Place the dish back in the oven for 5 minutes at 210°C (410°F).
8 } Serve hot with the gratin.


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