Delicious combinations

Rack of Lamb with a Herb and Parmigiano-Reggiano Cheese Crust served with Creamy, Cheese Dauphonoise Potatoes

Wine suggestion: Douro Valley red wine

Serves 4

Ingredients:

For the herb crust
200g white bread
2 tbsp freshly chopped parsley
1 tsp thyme leaves
1 tsp rosemary leaves
2 large garlic clove, finely chopped
4 tbsp vegetable oil
100g butter
Sea salt and freshly ground black pepper
2 tbsp Dijon mustard
2 lean racks of lamb, trimmed 

Dauphonoise Potatoes

500g King Edward potatoes, thinly sliced
200ml double cream
100ml milk
50g butter
1 clove garlic, crushed
50g Gruyere cheese, grated
25g Parmigiano-Reggiano Cheese to grate on top

Preparation:

Preheat the oven to 240C/450F/Gas 9.

To prepare the herb crust, break the bread place in a food processor or blender until it has turned to fine crumbs.

Add the herbs and garlic and blitz for a further 30 seconds.

Heat the oil and butter in a large pan until melted, but not coloured. Season the racks and put in the pan, skin-side down to cook for 3-4 minutes on each side. Remove from the pan and leave to rest.

Place the racks of lamb, fat side up, on a chopping board, and brush the mustard over the racks, to apply a good coating.

Press a generous handful of the herb crust over the racks and transfer to a roasting tin to roast for 5-15 minutes, depending on how you like your lamb cooked. (Cover the bones with foil if browning too quickly.) 

For the Dauphonoise Potatoes :

Preheat the oven to 180ºC / gas mark 4.

Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse, then pat dry with kitchen paper.

Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer.

Place one layer of potato slices on the bottom of a buttered ovenproof dish and sprinkle some of the Gruyere on top. Season and add a knob of butter. Cover in a quarter of the milk and cream liquid. 

Repeat this process until the dish is full and all your potatoes and liquid are used.

Sprinkle over the Parmigiano-Reggiano cheese and bake for 25 miniutes until golden.