Go Back

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.