In today’s post, we would like to highlight one of the main dishes we offer on our menu, which is very suitable for this time of year. Besides being original, this dish is delicious and packed with flavour. We are talking about our “Rack of Baby Lamb with Hasselback Potato”.
The name “rack” is given to pieces of lamb, pork or beef and is the primary cut of the first and second ribs together.
The term “rack” is a more refined way of describing the ribs, at least in the field of gastronomy, and is principally used for lamb, although it can be applied to the meat from other farm animals as well.
Turning now to “Hasselback Potatoes”, these have a story of their own: they are similar to classic baked potatoes but have accordion-like, laminated cuts made in them before baking. This style of cut makes cooking easier and allows different flavours to penetrate the potato. By using this recipe, we get a potato which is very crispy on the outside but soft inside, offering many more possibilities than the classic baked potato.
This side-dish dates back to the year 1700 and its name comes from “Hasselbacken”, a restaurant in Stockholm which offered these potatoes on their menu. It became one of the most famous potato dishes amongst the people of Stockholm, and Sweden in general, and later spread to homes and restaurants worldwide.
The popularity of this potato dish is attributed to the type of filling that can be introduced between the laminated layers. The Hasselback potato goes well with a great variety of condiments and is a very good option for surprising our diners. Whatever the event, this dish is guaranteed to bring category to your culinary creations as well as unique flavours and textures.