Rack of lamb with potato dauphinoise
A creamy, garlicky potato gratin is a fine accompaniment to lamb. Serve with steamed seasonal greens for a wonderful Sunday lunch.
Ingredients
- butter, for greasing
- 750g/1lb 9oz floury potatoes, preferably Maris Piper, thinly sliced on a mandolin
- 2 garlic cloves, thinly sliced
- 2 tsp freshly grated nutmeg
- 200ml/7fl oz double cream
- 100ml/3½fl oz milk
- 100²µ/3½´Ç³ú Emmental, grated
- dash olive oil
- 2 x 6-bone racks of lamb, French-trimmed
- 2–3 fresh rosemary sprigs
- salt and freshly ground black pepper
Method
Preheat the oven to 170C/150C Fan/Gas 3. Lightly butter an ovenproof gratin dish and set aside.
Rinse the potatoes to remove some of the starch and drain. Place a layer of potato in the gratin dish, scatter with some of the garlic and nutmeg and season. Repeat until all the potato is used up.
Mix the cream and milk together in a jug and pour over the potatoes. Sprinkle with the Emmental and bake for 45–60 minutes, until soft and golden brown. Remove from the oven and set aside. Turn the oven temperature up to 220C/200C Fan/Gas 7.
Heat the oil in a frying pan over a high heat and fry the racks of lamb for 2 minutes on each side, or until brown. Transfer to a roasting tin, add the rosemary and roast for 8 minutes.
Cover the lamb with kitchen foil and leave to rest for 10 minutes. Serve with the potato dauphinoise.
