Ingredients
- 1 lamb rack, French trimmed (ask your butcher)
- For the herb crust:
- 70g panko breadcrumbs
- 30g fresh parsley, roughly chopped
- 30g fresh dill, roughly chopped
- 30g fresh mint, roughly chopped
- Zest of 1 lemon
- 4-5 medium rooster potatoes
- Sea salt and black pepper
- 1 tbs vegetable oil
- 250ml cream
- 250ml milk
- 3 garlic cloves, grated
- Take the lamb out of the fridge and allow it to come to room temperature. Preheat the oven to 170 degrees.
- To make the herb crumb, place all the ingredients in a blender, blend to a fine crumb and set aside.
- Peel the potatoes, then carefully slice them very finely using a mandolin. Place them in a large bowl and set aside.
- Place a round casserole dish or ovenproof pan on the heat. Season the lamb rack with salt and pepper, then add the oil to the pan, followed by the lamb. Cook the lamb in the pan for a few minutes on a medium heat, turning regularly, just to get some colour on all sides. Then remove from the pan and place on an oven tray.
- Keep the same pan on the heat with the oil and lamb juices in it and add the cream, milk, garlic and slices of potatoes. Spread the potato slices to sit evenly in the pan and season with salt and pepper. Bring to the boil, then lower the heat and allow to simmer for three to four minutes before carefully placing in the oven. Place the lamb rack in the oven at the same time and cook for 12 minutes, then remove the lamb rack from the oven to rest, and increase the heat to 190 degrees to finish cooking the dauphinoise until they are golden brown (about 25 more minutes).
- Allow the lamb rack to rest for five minutes. Spread the herb crumb on a plate. Then, holding the lamb rack by the bones, place into the crumb and press gently to coat the lamb meat evenly all over in the crumb.
- Remove the dauphinoise from the oven when golden brown all over. Slice the lamb rack and place on top of the dauphinoise and serve.
