Rack of lamb with Dauphinoise potatoes recipe

As seen on Rick Stein’s Food Stories, this is Rick’s recipe for rack of lamb with dauphinoise potatoes and a melange of vegetables. Very much inspired by his visit to the Gower Peninsula’s Salt Marshes in south-west Wales. This might be the ultimate Sunday roast.

Ingredients for Rick’s rack of lamb recipe

SERVES 4

• 2 x 8 bone racks of lamb
• 2 tbsp oil
• Salt and pepper
• 100m ml red wine/port
• 1 tsp redcurrant jelly
• 200ml lamb or beef stock
• Salt and pepper
• Knob of butter

For the summer vegetable melange

• 1 x 400g tin of flageolet beans, drained and rinsed
• 100g frozen peas, defrosted
• 200g frozen broad beans, blanched and double podded, (podded weight)
• 15g butter
• 1 banana shallot, finely chopped
• Salt & pepper
• Small handful fresh mint leaves, finely chopped
• Small handful fresh parsley, finely chopped

For the Dauphinoise potatoes

• 900g floury potatoes such as Maris Pipers, peeled
• 300ml double cream
• 300ml full cream milk
• 1 garlic clove, crushed
• Freshly grated nutmeg
• salt and pepper
• 15g butter, for greasing

How to make Rick’s rack of lamb recipe

1. Preheat the oven to 200c/180c fan.
2. Season the lamb all over with salt and pepper. Heat the oil in a frying pan and brown the lamb all over, transfer to the oven and cook for about 15 minutes for pink lamb, add 5 minutes for more medium cooked lamb.
3. Rest under foil for 5 minutes before carving into individual cutlets. In the roasting tin add the red wine and bring up to a boil, then add redcurrant jelly, stock, salt and pepper bring up to a boil and stir to reduce a little, swirl in the butter at the end. Keep warm and add any juices from carving.

1. For the summer vegetable melange – In a pan heat the butter over a medium heat, gently fry the shallot until soft. Then add the flageolets, broad beans and peas cook for a few minutes until softened but still with some bite and texture. Season with salt and pepper and stir through the herbs.

1. For the Dauphinoise potatoes – Preheat the oven to 200˚C/180c fan and then slice the potatoes very thinly by hand, on a mandolin or in a food processor.
2. Put the cream, milk, garlic and plenty of salt and pepper into a large non-stick saucepan. Add the sliced potatoes and simmer for 10 minutes, stirring them very gently now and then so as not to break up the slices, until they are just tender when pierced with the top of a small, sharp knife. Season with freshly grated nutmeg and salt and pepper to taste.
3. Spoon them into a lightly buttered 1.5 litre capacity shallow oven-proof dish. Overlap the top layer of potatoes neatly if you wish. Bake them in the oven for approx 20-25 minutes or until golden and bubbling. Allow to stand for 5-10 minutes before cutting and serving.

Happy cooking