French-trimmed rack of lamb

“Cooking whole racks of lamb is so exciting – they look incredible and, alongside the dauphinoise potatoes, are an absolute feast. ”

Ingredients:

1 clove of garlic
50 g fresh herbs , such as thyme, flat-leaf parsley, rosemary
1 lemon
2 racks of lamb (each one 8-bone, roughly 700g) , French-trimmed, most of the fat removed
olive oil
2 tablespoons Dijon mustard
75 g breadcrumbs
DAUPHINOISE POTATOES
1 large red onion
2 cloves of garlic
a few sprigs of fresh thyme
150g comté cheese
1 knob of unsalted butter , plus extra for greasing
300 ml semi-skimmed milk
300 ml double cream
1 whole nutmeg , for grating
2 fresh bay leaves
1.2 kg Maris Piper potatoes
200 g baby spinach

Method:

1.180ºC / 350ºF / grease stove Preheat 4. Start by making the potatoes: peel and onion onions and garlic, then choose the theme. Earn Cheese
2.Add chili powder to low heat in medium pan, then add onion and thyme and cook for 15 minutes, or occasionally, until it is sweet and soft.
3.Meanwhile, in a separate pan, milk and cream heat on medium heat, sea salt, black pepper, gel mesh and soaked mixture in the Gulf water.
4.Use a handful of potatoes or a mandolin (3 dome) so that you can sink into milk, as you want to go - before potting dry potatoes need to be filled with water. Cook the pot for 5 to 10 minutes or until it's gentle, then remove it.
5.When the onions are soft, add garlic and cook for a few minutes, or until golden, gently put onion on the pot, mix with the fat cheese and butter.
6.An ovenproof dish of butter, then carefully tip the potatoes, top layer neatly arranged, sprinkle on the remaining cheese, then baking it in the oven for about 45 minutes, or until golden and crisp.
7.Once they work, put them out and keep warm, then put the oven at 220 degree centigrade / 425 degrees Fars / Gas 7.
8.For the lamb dish, onion and half cup of garlic, paste and make half a teaspoon, then make lemon witch in half cup.
Lace with salt and pepper well cooking season, then pendant with oil. On a high heat heat a large fried pan and once the hot scream, add lambs and brown all-well on all sides for about 6 minutes - you may need to make one rack at a time. Transfer the lamb to a plate and set it to cool slightly

9.Use a spoon on the back, spread the mustard on the seared fat evenly. In a bowl, breadcrumbs, garlic, with oil in small quantities, mix today and lemon zest, then stick the crumbs so that the pot over onto the mustard.

10.Transfer racks to a packing tray and bend it for 15 to 20 minutes for a medium rinse, or a little more, if you want. Allow the chicken to sit for 5 to 10 minutes before serving, then serve with potatoes and seasonal greens.