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Herb crusted rack of lamb with dauphinoise potatoes and a spinach and basil timbale

Herb crusted rack of lamb with dauphinoise potatoes and a spinach and basil timbale is built on Double Cream, Olive Oil, and Fresh Breadcrumbs. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 4 slice
• 4 tbsp
• 2 tbsp
• 5 tbsp

Method (preview)

1. 1

   Mix the milk and cream and pour over the potatoes. Dot the remaining butter over the top and cover with aluminium foil.

2. 2

   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.

3. 3

   Mix the bacon and croûtons in a bowl.

4. 4

   Add the eggs and cream.

5. 5

   Season with salt and pepper, add the parsley and pour into the moulds.

6. 6

   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.

7. 7

   For the herb crusted rack of lamb, preheat the oven to 200C/400F/Gas 6.

8. 8

   Season the lamb with salt and pepper.

9. 9

   Heat a large frying pan and add the oil, once hot, add the lamb and seal on all sides.

10. 10

    Brush the lamb with mustard and then cover with the herb crumbs.

11. 11

    Place the lamb back in the oven for 12-14 minutes, or until cooked to your liking.

12. 12

    Then remove and set aside to rest for at least five minutes before carving.

13. 13

    To serve, carve the racks of lamb.

14. 14

    Place a portion of potatoes and a timbale on each plate along with three pieces of the lamb.

15. 15

    Serve with gravy.