Rack of Lamb with Salsa Verde and Pomme Dauphinoise Image

Rack of Lamb with Salsa Verde and Pomme Dauphinoise - Serves 4

  1. Pre-heat the oven 200C/180C fan/gas 6. To make the Dauphinoise potatoes, gently heat the cream and garlic until nearly boiling and then remove from the heat and season to taste. Thinly slice the potatoes (1-2mm thick) with a knife or a mandolin. Butter an oven proof gratin dish and then begin to layer the sliced potatoes in it, seasoning as you go, adding some of the garlic infused cream with each layer. Place in the centre of the oven and cook for 45minutes to 1 hour or until a knife easily slides through the centre without any resistance. (Note: for even richer tasting potatoes grate about 100g Gruyère cheese on top when you cook them)
  2. To make the Salsa Verde simply combine all the ingredients together and season to taste.
  3. Rub the lamb with salt and pepper and oil. Heat an oven proof frying pan and brown the racks for 1 minute on each side and 30 seconds on each end. Bake for 10-12 minutes for medium rare and then rest under a loose piece of tin foil for a further 3-5 minutes to relax the meat and let the blood run out.
  4. Carve the meat into cutlets to serve. Fine French beans or tenderstem broccoli would work very well with this dish.
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