Rack Of Lamb With Potato And Celeriac Dauphinoise Food

RACK OF LAMB WITH POTATO AND CELERIAC DAUPHINOISE

Steps:

• 1. Start with the dauphinoise. Preheat the oven to 180˚C, gas mark 4. Butter a 30cm x 20cm gratin dish. Melt the butter in a large pan, add the onion and garlic then cook over a medium heat until softened. Add the cream and mustard, season with the salt and plenty of black pepper, then simmer for 5 minutes. Take the pan off the heat. 2. Cut the celeriac and potatoes into thin slices. Mix them with the cream mixture in the pan, then pour into the gratin dish and flatten the top. Bake for 1 hour 15 minutes-1 hour 30 minutes until completely tender to the point of a knife. 3. Turn the oven up to 220˚C, gas mark 7. To make the peppermix, whizz all the ingredients together in a spice grinder (or whizz the chillies in a food processor before tipping into a pestle and mortar with the peppercorns and salt). Season the lamb with 1 tsp peppermix (store the rest in a glass jar for up to 2 weeks). Put the rosemary, garlic and oil in a small roasting tin and sit the racks of lamb on top. Roast the lamb for 15-20 minutes, then remove from the oven, transfer to a warm plate and cover with foil. Leave to rest for 10 minutes. Turn the oven down to 180˚C, gas mark 4 and put the dauphinoise back in to heat through. 4. Set the roasting tin on the hob, add the stock and lemon juice and heat until reduced by half. Make the beurre manié by blending the softened butter and plain flour together to form a smooth paste. Whisk into the stock while it is still bubbling. Taste and check for seasoning, then pass the gravy through a sieve. Cut the racks into cutlets and serve with the gravy, dauphinoise and some green beans.

HERB CRUSTED RACK OF LAMB WITH DAUPHINOISE POTATOES AND A SPINACH AND BASIL TIMBALE

Steps:

• Preheat the oven to 160C/325F/Gas 3.
• For the dauphinoise potatoes, grease a medium-sized ovenproof dish with half the butter.
• Arrange the sliced potatoes in the dish in layers, with some garlic and seasoning in between the layers.
• Mix the milk and cream and pour over the potatoes. Dot the remaining butter over the top and cover with aluminium foil.
• 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.
• For the spinach and basil timbale, grease six daroile moulds with butter and line with cling film. Line the moulds with the wilted spinach.
• Mix the bacon and croûtons in a bowl. Add the eggs and cream. Season with salt and pepper, add the parsley and pour into the moulds.
• 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.
• Place in the oven for 30 minutes, or until set.
• For the herb crusted rack of lamb, preheat the oven to 200C/400F/Gas 6.
• Season the lamb with salt and pepper. Heat a large frying pan and add the oil, once hot, add the lamb and seal on all sides.
• In a bowl mix the breadcrumbs and herbs and set aside.
• Brush the lamb with mustard and then cover with the herb crumbs.
• Place the lamb back in the oven for 12-14 minutes, or until cooked to your liking. Then remove and set aside to rest for at least five minutes before carving.
• To serve, carve the racks of lamb. Place a portion of potatoes and a timbale on each plate along with three pieces of the lamb. Serve with gravy.

ROASTED RACK OF LAMB

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
• In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
• Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
• Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

RACK OF LAMB WITH NEW POTATO, ONION & THYME GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat a small roasting tin, and coat the lamb with 1 tbsp of the oil and some sea salt. Place the lamb, skin-side down, in the tin until the fat has turned brown, then sear all over. Transfer to a plate.
• Add the onion to the tin and cook for about 10 mins until soft. Stir in the potatoes, thyme, garlic and stock, and press down with a spoon. Put the lamb on top and roast in the oven for 25-30 mins until the potatoes are tender and the lamb cooked to your liking.
• Leave to rest under some foil for about 10 mins. Slice the lamb into cutlets and scatter with the reserved thyme sprigs. Serve with a spoonful of the potatoes and some simply cooked asparagus, if you like.

LAMB & DAUPHINOISE HOTPOT

Steps:

• Heat the oven to 180C/160C fan/gas 4. In a flameproof casserole dish that is large enough to fit the lamb, snugly scatter over all the vegetables and herbs, and roughly stir in the tomato purée. Sit the lamb on top, pour over the bottle of wine and season generously. Cover the dish and heat up on top of the stove, then put in the oven and leave undisturbed for 3 hrs. Remove from the oven, leave to cool, then chill overnight.
• The next day, remove all the hard fat from around the lamb and discard. Lift the lamb out of the dish, scraping away and keeping any of the jellified juices. Pull apart and shred the meat, discarding any large pieces of fat and the bones. Put the lamb back in the dish, then spoon over the jellied sauce and mix with the vegetables. Set aside.
• Heat the oven to 200C/180C fan/gas 6. To make the topping, peel and neatly slice the potatoes by hand into rounds. Place in a pan of cold, salted water, bring to a hard boil and drain straight away. Tip back into the pan, pour over the cream and season. Now it's up to you how fancy you want to be - you can pile the potatoes over the lamb casually, or you can arrange the potato and sweet potato in interleaving circles. Drizzle over any remaining cream from the pan and dot with butter. Bake for 40 mins-1 hr until the top is golden and the sauce is just starting to bubble.

ROSEMARY RACK OF LAMB WITH CRUSHED POTATOES

Steps:

• Bring a large pot of salted water to a boil. Season lamb generously with salt and pepper. In a small bowl, mix together Dijon mustard, garlic and anchovy (or pound together in a mortar for a smoother texture). Stir in 3 tablespoons olive oil. Smear lamb all over with marinade and set aside.
• Meanwhile, boil potatoes until the tip of a paring knife meets no resistance, 10 to 15 minutes depending on size. When potatoes are done, drain, transfer to a roasting pan large enough to hold them in a single layer, and set aside to cool.
• Heat oven to 400 degrees. With palms or the back of a wooden spoon, crush potatoes gently to crack open and slightly flatten. Sprinkle with salt, drizzle with about 2 tablespoons olive oil, and turn to lightly coat.
• Lay lamb racks on top of potatoes, with bones curving downward. Scatter rosemary over meat and potatoes. Roast, uncovered, until a meat thermometer registers 125 degrees (for medium-rare), about 20 minutes. (Cook to 135 degrees for medium.)
• Remove lamb to a cutting board and let rest, tented with foil. Return potatoes to oven and leave to roast 10 to 15 minutes more, until nicely crisped.
• Use a large chef's knife to slice the racks by cutting between the bones. (One rack will yield 4 thick chops or 8 thin ones). Transfer chops and potatoes to a warm platter, sprinkle with parsley and serve.

HERB-ROASTED RACK OF LAMB WITH BUTTER BEAN DAUPHINOISE

Steps:

• Heat oven to 200C/180C fan/gas 6. Rub the peeled garlic clove around the inside of a baking dish (ours was 18cm x 25cm). Mix the cornflour with 1 tbsp cream in a bowl, then whisk in the remaining cream, crème fraîche and mustard, and season well. Add the beans, lemon zest and parmesan, and stir until well coated in the cream mixture. Pour into the dish, then put on the middle shelf of the oven while you cook the lamb.
• Season the lamb all over. Heat the oil in a frying pan and sear the fatty side of the lamb for 1-2 mins until well browned. Add the herbs and garlic to the hot oil and sizzle for 30 seconds.
• Sit the lamb on top of the beans along with the garlic, herbs and slices of lemon. Return to the oven for 15-20 mins, depending on how well cooked you like your lamb. Serve with a bowl of seasonal greens on the side.