Lamb Rib-Rack with Creme de Cassis and Dauphinoise Potatoes

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  • Ready in: 3 hours to marinade meat,15 mins prep and 30-35 mins cooking time.
  • Serves: 3
Lamb Rib-Rack with Creme de Cassis and Dauphinoise Potatoes

Ingredients

  • 1 x Herdwick ‘Saltmarsh’ Lamb Rib Rack, approx. 700g (Can be purchased from Farmison.com)
  • 1 x Garlic clove, crushed
  • 150mls Crème de Cassis
  • 2 tbs Blackcurrant jam
  • 150mls Stock
  • 1 x Sprig fresh thyme, leaves removed from stalk
  • Seasoning
  • Drizzle of olive oil
  • DAUPHINOISE INGREDIENTS: • Approx. 1 kg potatoes, peeled and finely sliced
  • 2 x Cloves garlic, crushed
  • 100mls Double cream
  • 250mls Crème fraiche
  • 250mls Milk
  • Knob of butter
  • Seasoning

Directions

  1. 1. Place lamb in a bowl and rub with crushed garlic.

    2  In a separate bowl mix Crème De Cassis, blackcurrant jam, thyme and seasoning.

    3. Pour over lamb, cover and refrigerate for approx. 3 hours or better still overnight.

  2.  

    4.To prepare the dauphinoise, preheat oven to 160C, Gas 3.

    5. Smear an ovenable dish generously with butter.

    6. Add sliced potatoes to dish along with crushed garlic and seasoning and mix through. You will find it easiest to do this with clean hands.

  3. 7.Mix cream, crème fraiche and milk together.

    8.Pour over the potatoes.

    9.Place in oven for 1 to 1 and half hours until potatoes are cooked through and golden on top.

  4.  

    10.Whilst the potatoes are cooking, take the lamb rack from the fridge and remove it from the marinade reserving the marinade.

    11.Preheat another oven to 220C, Gas7, when the dauphinoise is approximately two thirds of the way through cooking.

  5. 12.Pat lamb rack dry and place in a roasting tin. Drizzle with olive oil and season.

    13.Roast in oven for approx. 30 -35 mins depending on how rare you prefer to eat it.

    14.Meanwhile pour the reserved marinade into a small saucepan, add the stock and bring to the boil over a medium heat.

    15.Simmer gently until the liquid reduces by approximately half and is syrupy and sauce like in texture.

  6. 16.Carve the lamb into cutlets, drizzle with sauce and serve with dauphinoise potatoes.

    Gaynor’s Tip: I appreciate that this dish requires 2 ovens to get everything ready on time. If you only have one, serve the lamb with luxury crème fraiche mash instead.

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