Jamie Oliver

French-trimmed rack of lamb

With Dauphinoise potatoes

French-trimmed rack of lamb

Serves 8
Cooks In2 hours plus resting
DifficultyShowing off
Nutrition per serving
  • Calories
    639
    32%
  • Fat
    40.9g
    58%
  • Saturates
    22.2g
    111%
  • Protein
    29.4g
    59%
  • Carbs
    36.1g
    14%
  • Sugars
    5.4g
    6%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Magazine
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Ingredients

  • 1 clove of garlic
  • 50 g fresh herbs , such as thyme, flat-leaf parsley, rosemary
  • 1 lemon
  • 2 racks of lamb (each one 8-bone, roughly 700g) , French-trimmed, most of the fat removed
  • olive oil
  • 2 tablespoons Dijon mustard
  • 75 g breadcrumbs
  • DAUPHINOISE POTATOES
  • 1 large red onion
  • 2 cloves of garlic
  • a few sprigs of fresh thyme
  • 150g comté cheese
  • 1 knob of unsalted butter , plus extra for greasing
  • 300 ml semi-skimmed milk
  • 300 ml double cream
  • 1 whole nutmeg , for grating
  • 2 fresh bay leaves
  • 1.2 kg Maris Piper potatoes
  • 200 g baby spinach
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Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Magazine

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Method

  1. Preheat the oven to 180ºC/350ºF/gas 4. Start by making the potatoes: peel and finely slice the onion and garlic, then pick the thyme. Grate the cheese.
  2. Melt the butter in a medium pan over a low heat, then add the onion and thyme and cook for 15 minutes, or until sweet and soft, stirring occasionally.
  3. Meanwhile, in a separate pan, gently heat the milk and cream over a medium heat, seasoning with sea salt, black pepper, a good grating of nutmeg and the bay leaves.
  4. Slice the potatoes by hand or on a mandolin (use the guard!) to around 3mm thick, dropping them into the milk as you go – it’s important not to soak the potatoes in water beforehand as you need the starch to thicken the cream. Cook the potatoes for 5 to 10 minutes, or until just softened, then remove and discard the bay.
  5. When the onions are soft, add the garlic and cook for a few minutes, or until golden, then gently stir them into the potatoes, along with a handful of the grated cheese and the spinach.
  6. Butter an ovenproof dish, then carefully tip in the potatoes, arranging the top layer neatly. Sprinkle on the remaining cheese, then bake in the oven for about 45 minutes, or until golden and crisp.
  7. Once they’re done, take them out and keep warm, then turn up the oven to 220ºC/425ºF/gas 7.
  8. For the lamb racks, peel and finely chop the garlic, pick and finely chop the herbs, then finely grate the lemon zest.
  9. Season the lamb racks well with salt and pepper, then drizzle with oil. Heat a large frying pan on a high heat and once screaming hot, add the lamb and brown well on all sides for around 6 minutes – you may need to do one rack at a time. Transfer the lamb to a plate and set aside to cool slightly.
  10. Using the back of a spoon, spread the mustard evenly over the seared fat. In a bowl, mix together the breadcrumbs, garlic, herbs and lemon zest with a little oil, then pat onto the mustard so the crumbs stick.
  11. Transfer the racks to a baking tray and bake for 15 to 20 minutes for medium rare, or a little longer, if you prefer. Allow the lamb to sit for 5 to 10 minutes before carving into chops, then serve with the potatoes and seasonal greens.

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Nutrition per serving
  • Calories
    639
    32%
  • Fat
    40.9g
    58%
  • Saturates
    22.2g
    111%
  • Protein
    29.4g
    59%
  • Carbs
    36.1g
    14%
  • Sugars
    5.4g
    6%

Of an adult's reference intake