Rack of lamb with potato dauphinoise

1. 1

   Preheat the oven to 170C/150C Fan/Gas 3. Lightly butter an ovenproof gratin dish and set aside.

2. 2

   Rinse the potatoes to remove some of the starch and drain. Place a layer of potato in the gratin dish, scatter with some of the garlic and nutmeg and season. Repeat until all the potato is used up.

3. 3

   Mix the cream and milk together in a jug and pour over the potatoes. Sprinkle with the Emmental and bake for 45-60 minutes, until soft and golden brown. Remove from the oven and set aside. Turn the oven temperature up to 220C/200C Fan/Gas 7.

4. 4

   Heat the oil in a frying pan over a high heat and fry the racks of lamb for 2 minutes on each side, or until brown. Transfer to a roasting tin, add the rosemary and roast for 8 minutes.

5. 5

   Cover the lamb with kitchen foil and leave to rest for 10 minutes. Serve with the potato dauphinoise.

1 serving ≈ 338 g

Nutrition values are estimates. - means data is unavailable.