You get uniform potato pieces for a more consistent mash, and the peels will stay behind on top of the rack.

A creamy, garlicky potato gratin is a fine accompaniment to lamb. Serve with steamed seasonal greens for a wonderful Sunday lunch.

The potatoes will cook more uniformly if you can hold them off the pan bottom by using a wire or metal rack. Otherwise, wrap them in foil to prevent the bottoms from overcooking or scorching.

This recipe calls for fairly small racks of lamb, about a pound each. If your lamb is larger, the cooking time will increase, but you can get away with serving single, not double, chops.

Recipes for Rack of Lamb with Spice Crust and Fried Potatoes from Heart & Soul in the Kitchen by Jacques Pépin.

Boulangère potatoes: Cut each potato into 1½-inch slices and punch out circles with a 2-inch-round cutter. Rinse the disks under cold running water to wash off any excess starch. Pat dry with ...

Several months ago, I received a Chef's Secret request for Mill's Tavern rack of lamb. I put it aside until holiday time. So I now have the recipe but not the letter. I hope I didn't bake it with ...