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Tender Lamb Racks with Vibrant Spring Medley and Velvety Dauphinoise Potatoes


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Serves 3 | Prep Time 30 | Cook Time 60

Why I Love This Recipe

Did you know that the name 'dauphinoise' for the famous French potato dish comes from the former province of Dauphiné in southeastern France? Legend has it that the dish was created by a cook for the Dauphin (the heir apparent to the French throne) in the 17th century.


Ingredients You'll Need

3 racks of lamb (about 450g each), trimmed of excess fat
2 tablespoons Dijon mustard
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
4 cloves garlic, minced, divided
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil, divided
450g baby carrots, peeled and trimmed
400g fresh cabbage, shredded
100g smoked bacon, chopped
150g fresh or frozen peas
680g potatoes, peeled and thinly sliced (about 3mm thick)
240ml heavy cream
120ml milk
60g grated Gruyère cheese, divided


Directions

Preheat the oven to 200°C (fan assisted). Season the lamb racks with salt and pepper.


In a small bowl, combine the Dijon mustard, rosemary, thyme, and half of the minced garlic. Rub the mixture evenly over the lamb racks.


Heat 1 tablespoon of olive oil in a large oven-safe skillet or pan over high heat. Sear the lamb racks on all sides until browned, about 2-3 minutes per side. Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature reaches 52°C for medium-rare doneness. Remove from the oven and let rest for 10 minutes before slicing.


While the lamb is roasting, prepare the vegetables. In a large skillet or pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add half of the remaining minced garlic and sauté for 30 seconds until fragrant. Add the baby carrots and sauté for 4-5 minutes. Then add the cabbage and smoked bacon, cook until the cabbage is tender and the bacon is crispy, about 10 minutes. Lastly, add the peas and cook for an additional 2-3 minutes until heated through. Season with salt and pepper to taste.


For the dauphinoise potatoes, grease a baking dish with butter or cooking spray. Arrange a layer of potato slices in the dish, overlapping them slightly. Season with salt and pepper. Repeat with remaining potato slices, seasoning each layer. In a small saucepan, heat the cream and milk until simmering. Pour the hot cream mixture over the potatoes, ensuring it reaches the bottom of the dish. Sprinkle half of the grated Gruyère cheese over the top.


Bake the dauphinoise potatoes in the preheated oven for 45-60 minutes, or until the potatoes are tender and the top is golden brown. Sprinkle with the remaining Gruyère cheese during the last 10 minutes of baking.


To serve, slice the lamb racks into individual chops. Arrange the chops on a plate with the spring vegetable medley and a portion of the dauphinoise potatoes. Enjoy!


Pairs Well With

A full-bodied, fruity red wine like a Cabernet Sauvignon or a Merlot would complement the rich flavors of the lamb and potatoes beautifully.


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