Sunday 29 September 2013

Rack of Lamb with a Herb Crust served with Dauphinoise Potatoes

Rack of Lamb with a Herb Crust served with Dauphinoise Potatoes
This is a seriously tasty meal – tender lamb with delicious decadent potatoes.
Serves 4
Prep time:  20 – 30 minutes
Cooking time:  60 minutes


For the dauphinoise potatoes
150g butter
1 large onion, peeled & finely sliced
5 anchovy fillets, chopped
1 tsp fresh thyme leaves, chopped
200ml double cream
75ml milk
Sea salt & freshly ground pepper
1kg floury potatoes, peeled & finely sliced

For the rack of lamb:
2 x 6-bone rack of lamb
Sea salt & freshly ground pepper
1 tbsp Dijon mustard
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme, finely chopped
Olive oil
250 ml red wine
3 sprigs of fresh thyme
3 sprigs of fresh rosemary
2 bay leaves
6 garlic cloves, unpeeled

Preparation method

1.  Preheat the oven to 200°C/400°F/Gas mark 6.

2.  For the dauphinoise potatoes, in a large frying pan melt the butter over a gentle heat.  Now add the onion, anchovies and thyme leaves and gently cook for 10 minutes until softened.

3.  Add the milk and cream and bring to a boil, now simmer until the sauce reduces slightly and thickens.  Season to taste, add the potatoes and stir through so all the potatoes are covered in cream.

4.  Transfer the potatoes to baking dish, cover with baking parchment and cover the dish with foil.  Place in the oven for 40 minutes, then remove the foil and parchment and cook for a further 15-20 minutes to colour the top.

5.  As soon as the potatoes go in start on the racks of lamb, season the lamb with sea salt and freshly ground pepper.  Now brush with Dijon mustard, and coat with the freshly chopped thyme & rosemary, pressing the herbs firmly into the flesh.

6.  Heat a little olive oil into a large oven-proof frying pan until it is very hot, sear the lamb racks until browned all over.  Pour off excess fat, then pour in the red wine, garlic, rosemary, thyme, bay leaves and garlic and bring to the boil.

7.  Place in the oven for 20-30 minutes, depending on how you like your lamb cooked.  Remove the lamb from the oven, cover with foil to rest.  At the same time remove the parchment and foil from the potatoes.

8.  To serve, slice the lamb into chops, heat the jus and drizzle over the lamb and serve with a large spoonful of dauphinoise potatoes.  Enjoy!

1 comment:

  1. Yum! Just found your blog after you followed me on Twitter - and very glad I did too ... I'll be back often :o)