We take immense pride in our lamb, and its reputation for consistent tenderness and flavour. We trim the lamb rack to remove the layer of fat, so you get a beautiful, lean and great tasting portion every time. We love to serve our lamb racks with fresh and simple sides that allow the lamb to be the hero, and these little individual potatoes dauphinoise and fresh bean salad do just that.
| Servings | 4 |
| Preparation time | 10 mins |
| Cooking time | 60 mins |
EQUIPMENT
- Oven
INGREDIENTS
- 8-point lamb rack
- 3 tablespoons extra virgin olive oil
- 1 tablespoon thyme leaves
- 2 tablespoons butter
- 1 clove garlic, finely chopped
- Potatoes
- 4 large waxy potatoes, peeled, finely sliced
- 1 cup cream
- 1 cup grated English cheddar
- 2 tablespoons chives, finely chopped
- Beans
- 3 cups broad beans
- Large handful green beans, trimmed, finely sliced
- 1/2 cup flaked almonds, toasted
- 1 tablespoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- Salt and pepper
METHOD
- Preheat the oven to 180°C /160°C fan. Rub the lamb with one tablespoon of olive oil, thyme leaves and season well with salt and pepper. Set aside.
- Mix the potatoes, cheese, chives, cream and season with a little salt and freshly cracked black pepper. Fill into greased muffin tins. Pour over any remaining liquid. Bake for 35-40 minutes or until cooked. Remove from the oven. Allow to sit for 5 minutes before removing from the tins.
- Meanwhile bring a large saucepan of salted water to the boil. Cook the broad beans for 2-3 minutes. Refresh in iced water. Drain. Remove the beans from their pods. Cook the beans for 2-3 minutes. Refresh in iced water. Drain. Mix the beans with the toasted flaked almonds and dress with the mustard, remaining 2 tablespoon of extra virgin olive oil and vinegar. Melt the butter in a large ovenproof skillet or heavy based pan. Add the garlic and cook the lamb skin side down for 2-3 minutes or until brown. Sear the back face of the lamb for 2-3 minutes or until brown. Sear either end of the lamb rack and then place the pan in the oven for 10 minutes for medium-rare. Allow to rest.
- Carve the lamb and serve with salad and potatoes dauphinoise.
