4 tbsps dried breadcrumbs
2 tbsps chopped mint
1 clove finely chopped garlic
Salt and pepper
Olive oil
2 x eight-rib racks of lamb
6 large baking potatoes, peeled and cut in 5-mm slices
2 large onions, sliced
1 tbsp chopped thyme leaves, or 1 tsp dried thyme
Pinch sugar
20 g butter, melted

Mix together the breadcrumbs, mint and chopped garlic and season well with salt and pepper. Add enough olive oil, so that the mixture is well moistened and holds together. Trim off any excess fat from the lamb, press the breadcrumb mixture over the skin side, coating it evenly, then put the racks into a lightly oiled roasting tin, breadcrumb side up, and put to one side.

Put the potatoes into a pan of lightly salted water, bring to the boil and cook for two minutes, then drain them. Heat the oil in a large frying pan, add the onions and fry until just starting to soften. Stir in the thyme and a pinch of sugar, lower the heat and cook gently until the onions are very soft.

Preheat the oven to 400ºC. Brush a baking dish with melted butter and put in a third of the potatoes, spreading them evenly, then spread over half the onion and season with salt and pepper. Repeat with another third of potatoes, the rest of the onions, some salt and pepper, then arrange the remaining potatoes on top. Brush with melted butter and put the dish in the oven.

When the potatoes have been cooking for 20 minutes, put the lamb in the oven and continue to cook until the potatoes are tender when tested with a sharp knife and the lamb is done to your liking. Take the lamb out of the oven and let it rest for about 10 minutes, and turn up the oven temperature to brown the potatoes if necessary.

Carve the lamb into chops and serve with the potatoes and some spring vegetables. (Serves 4)