Herb Crusted Rack Of Lamb With Dauphinoise Potatoes And A Spinach And Basil Timbale
This exquisite meal brings together tender herb-crusted rack of lamb, creamy dauphinoise potatoes, and delicate spinach and basil timbales. Each element is prepared with care and precision to create a harmonious and satisfying dining experience. From the succulent lamb with a flavorful herb crust to the luxuriously creamy potatoes and the elegant spinach and basil timbales, this dish is sure to impress and delight your guests. Serve with gravy for a complete and memorable meal that will have everyone coming back for more.
— Constant Cookbook
Ingredients
- 50g/1¾oz unsalted butter
- 1kg/2lb 4oz white potatoes
- 2 garlic
- and pepper salt
- 300ml/10fl oz full-fat milk
- 300ml/10fl oz double cream
- , for greasing butter
- 10g/⅓oz baby spinach
- 2 rashers streaky bacon
- 4 slices white bread, crusts removed, cut into 5mm/¼in cubes and fried
- 2 medium free-range eggs
- 4 tbsp double cream
- 1 tbsp parsley
- , to serve gravy
- 2 x 6-bone racks of lamb, French trimmed
- 2 tbsp olive oil
- 5 tbsp fresh breadcrumbs
- 1 tbsp chopped flatleaf parsley
- 1 tbsp chopped basil
- 1 tbsp chopped chives
- 1 tbsp English mustard
Instructions
- Preheat the oven to 160C/325F/Gas 3.
- For the dauphinoise potatoes, grease a medium-sized ovenproof dish with half the butter.
- Arrange the sliced potatoes in the dish in layers, with some garlic and seasoning in between the layers.
- Mix the milk and cream and pour over the potatoes. Dot the remaining butter over the top and cover with aluminium foil.
- Bake in the oven for 1½ hours. Remove the foil and return to the oven for 30 minutes, or until the potatoes are golden-brown.
- For the spinach and basil timbale, grease six daroile moulds with butter and line with cling film. Line the moulds with the wilted spinach.
- Mix the bacon and croûtons in a bowl. Add the eggs and cream. Season with salt and pepper, add the parsley and pour into the moulds.
- Place the moulds in a deep-sided roasting tin and add boiling water to the tin until it comes half way up the side of the moulds.
- Place in the oven for 30 minutes, or until set.
- For the herb crusted rack of lamb, preheat the oven to 200C/400F/Gas 6.
- Season the lamb with salt and pepper. Heat a large frying pan and add the oil, once hot, add the lamb and seal on all sides.
- In a bowl mix the breadcrumbs and herbs and set aside.
- Brush the lamb with mustard and then cover with the herb crumbs.
- Place the lamb back in the oven for 12-14 minutes, or until cooked to your liking. Then remove and set aside to rest for at least five minutes before carving.
- To serve, carve the racks of lamb. Place a portion of potatoes and a timbale on each plate along with three pieces of the lamb. Serve with gravy.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4
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