HERB CRUSTED RACK OF LAMB

This is the dish I made for my main course on the final of ‘Next level Chef.’ Combining tender lamb with creamy, dauphinoise potatoes and a rich red wine reduction that elevates the entire meal to a gourmet experience. Perfect for impressing guests or indulging in a special meal at home.

PREP 40m

COOK 1h

TOTAL 1h 40m

SERVES 2

Ingredients-

For the Lamb:

  • Rack of Lamb (3-4 bones per person)

  • 10 tsp breadcrumbs

  • 1 sprig of rosemary

  • 10 mint leaves

  • Pinch of salt

  • 1 tbsp Dijon mustard

For the Dauphinoise Potatoes:

  • 4-5 potatoes

  • 300ml double cream

  • 1 garlic clove

  • 1 sprig rosemary

  • Pinch of salt

Instructions-

Cooking Dauphinoise:

  1. Peel and slice the potatoes and leave them in a bowl of water until needed.

  2. Add the cream to a deep frying pan and simmer gently. Add the rosemary and garlic, and simmer until the potatoes are soft.

  3. Transfer the potatoes to an oven dish and roast for 35-40 minutes at 175°C. The longer they sit, the better they will set. You can leave them in the oven, turned off and covered in foil for an extra 30 minutes.

Herb Crust:

  1. Mix the finely diced herbs and garlic together along with the salt from the Lamb Ingredients List.

Rack of Lamb:

  1. When ordering from the butcher, ask for it to be French trimmed.

  2. Remove the fat and season the lamb with salt and pepper.

  3. Cook the lamb in olive oil until golden on all sides. Remove it and brush it with Dijon mustard.

  4. Coat it in the breadcrumbs thickly and drizzle or spray it with olive oil.

  5. Place the lamb in the oven, which will take around 15-20 minutes. To ensure it's cooked to medium rare, your meat thermometer should read 55°C in the center of the lamb.

  6. Cover it with foil and allow it to rest for 15-20 minutes.

Red Wine Reduction:

  1. Use the same pan that you cooked the rack of lamb in.

  2. Add red wine and stock, and reduce it by half (200ml red wine, 200ml chicken stock).

  3. Once reduced by half, finish it with 1 tsp red currant jelly, turn it to a low heat, and add 1 tsp of butter.

Serve and enjoy your Herb Crusted Rack of Lamb with dauphinoise potatoes, buttered greens, and red wine reduction.