Date Night Lamb Rack with Twice Cooked Potatoes & Chocolate Fondant

Need some date night inspo? This irresistible lamb rack recipe is designed to be enjoyed by two and even includes instructions for dessert. Delish! We’ve even got some top tips for how you can cook this protein to perfection.

Date Night Lamb Rack with Twice Cooked Potatoes & Chocolate Fondant

Servings 2
Total Time 45 mins



  • 400 g potatoes diced 2cm
  • 1 drizzle oil


  • 1 drizzle oil
  • 400 g lamb rack


  • 2 tsp butter
  • 100 g green beans ends trimmed
  • 15 g sliced almonds


  • 150 g tomatoes cut into quarters
  • 10 g basil leaves picked
  • 1 drizzle oil

To serve

  • 100 g Hollandaise store-bought, or use aioli

Chocolate Fondant

  • 50 g butter
  • 60 g dark chocolate drops
  • 1 egg
  • 1 egg yolk
  • 60 g caster sugar
  • ¼ tsp salt
  • 3 Tbsp cocoa powder


Lamb Rack & Potatoes

  • Before you start, preheat oven to 230°C (or 210°C fan bake). Bring a large pot of salted water to the boil.
  • Prep potatoes and cook in pot of boiling water for 12 minutes until just beginning to soften. Drain well and allow potatoes to dry out in a colander.
  • Transfer dried potatoes to a lined oven tray and toss well with oil. Spread out in even layer and season with salt and pepper. Roast on upper oven rack for 25-30 minutes, until golden and crispy.
  • Prep tomatoes and basil and toss in a medium bowl with oil. Season with salt and pepper.
  • Heat oil in a medium fry-pan on medium-high heat. Cook lamb, fat side down, for about 2 minutes. Flip and cook for a further 1 minute, until golden. Transfer lamb to a lined oven tray and reserve pan. Cook lamb on lower oven rack, for 12-15 minutes, for medium-rare, or until cooked to your liking. Rest lamb covered for 5 minutes.
  • Heat butter in reserved pan on medium-high heat. Cook beans and almonds for 3-4 minutes, until beans are just tender and almonds are toasted.
  • Once rested, carefully slice lamb rack into cutlets by slicing down between upright bones.
  • Serve lamb with potatoes, beans, salad and Hollandaise.

Chocolate Fondants

  • Reduce oven temperature to 200°C. Grease 4 ramekins with butter (measuring about 10cm in diameter). Place butter and chocolate drops in a heat-proof bowl and melt in microwave in 30 second bursts. Alternatively, do this over a pot of simmering water.
  • Place egg and egg yolk in a large bowl and use an electric beater or whisk to beat, until pale and fluffy, about 4 minutes. Whisk in caster sugar, salt and cocoa powder and gently fold in the melted chocolate mixture, until combined. Divide mixture evenly between ramekins. Bake for 15-17 minutes, until cooked but still gooey in the middle. Serve warm.

*This recipe featured in our My Choice Bag.

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