Rack of Lamb with Dauphinoise potatoes and salsa verde
Prep Time: 1hour 40mins
1 rack of lamb (6-8 cutlets)
2 cloves garlic, crushed
1tbsp olive oil
Yeo Valley butter for greasing
400g waxy potatoes
50ml Yeo Valley Whole Milk
50ml Yeo Valley Double Cream
1 sprig Thyme
1 clove garlic
½ clove garlic, roughly chopped
2 anchovy fillets, roughly chopped
1 shallot, roughly chopped
½ lemon, juice and zest
1 tbsp capers
small bunch parsley
small bunch basil
3tbsp olive oil
1. Start by marinating the lamb. Combine the lemon juice and zest, crushed garlic and olive oil. Rub the mixture over the lamb and set aside to marinate.
2. Heat the oven to 160C/ 140C Fan/ Gas 4. Grease a small ovenproof terrine or baking dish with butter then peel and slice the potatoes to the thickness of a pound coin. Heat the milk, cream, whole garlic clove and whole sprig of thyme in a small pan until it’s steaming but not boiling. Remove from the heat, discard the thyme and garlic and add the nutmeg and set aside.
3. Layer half of the potatoes in the oven dish, overlapping as you go. Pour over half of the milk and season. Layer the remaining potatoes, pour over the remaining milk and sprinkle the cheese over. Bake for 45mins until the top is golden and the liquids are absorbed. Cover with foil and set aside in a warm place
4. Turn the oven up to 200C season the meat with salt and pepper and roast it for 20-25 mins for rare, 30 mins for medium, 35-40mins for well done. Allow to rest for 5 mins once cooked.
5. While the lamb is cooking make the salsa. Whiz all of the ingredients in a blender to make a rough paste. Season to taste.
6. To serve divide the dauphinoise between two plates, serve with the lamb cut into chunks of two cutlets and drizzled with salsa verde