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    Rack of lamb with potato and celeriac dauphinoise

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    Rack of lamb with potato and celeriac dauphinoise

    • Preparation time: 15 minutes
    • Cooking time: 2 hours
    • Total time: 2 hours 15 minutes

    Serves: 6

    Ingredients

    2 racks of lamb
    2 rosemary sprigs
    2 garlic cloves, sliced
    2 tsp olive oil
    400ml fresh chicken stock
    1 tsp lemon juice
    green beans, to serve

    DAUPHINOISE
    25g unsalted butter, at room temperature, plus extra for greasing
    1 onion, finely sliced
    2 garlic cloves, finely sliced
    500ml double cream
    1 tsp Dijon mustard
    1½ tsp salt
    400g celeriac, peeled
    600g potatoes, such as maris pipers, peeled

    RICK’S PEPPERMIX
    1 dried habanero chilli (with seeds)
    ½ ancho chilli (with seeds)
    2 tbsp black peppercorns
    2 tbsp white peppercorns
    2 tsp Sichuan peppercorns
    1 tbsp salt

    BEURRE MANIE
    ½ tbsp unsalted butter, softened
    ½ tbsp plain flour

    Method

    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.

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    This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue

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