Carré d'agneau à la Toscane (Rack of Lamb baked between Pommes Anna)

Ingredients

• 1 rack of lamb
• butter
• pommes de terre Anna
• grated Parmesan

Instructions

1. Shorten and trim the rack and brown it in butter.
2. Line the bottom of an oval earthenware dish with a layer of pomme de terre Anna.
3. Set the rack on it and cover with a second layer of the same potato, so that it is enclosed between the two.
4. Sprinkle with grated Parmesan.
5. Cook in the oven as for a pomme Anna, making sure the underside of the first layer sets well, so the juices from the rack cannot run through it into the bottom of the dish.
6. Turn out onto the serving dish at the moment of serving.