Herb-Crusted Rack of Lamb Persillade with Garlic & Thyme Dauphinoise

⏱ 110 min · Serves 4

A proper restaurant-plate dinner: blushing pink rack of lamb under a golden crust of parsley, garlic and breadcrumbs, set beside slow-baked potatoes layered in thyme-scented cream. It looks like a lot of work — most of it is the oven's job.

Per serving: 1085 kcal · 52.0g protein · 58.0g carbs · 72.0g fat

Ingredients

• 2 French-trimmed racks of lamb (7-8 bones each, about 500g each)
• 2 tbsp olive oil
• Sea salt and freshly ground black pepper
• 2 tbsp Dijon mustard
• 80g coarse fresh white breadcrumbs (day-old sourdough is ideal)
• 25g flat-leaf parsley, leaves picked and finely chopped
• 2 garlic cloves, finely grated
• 1 tsp finely chopped rosemary
• 30g Parmesan, finely grated
• 30g butter, melted
• 1.2kg floury potatoes (Maris Piper or Desiree), peeled
• 300ml double cream
• 200ml whole milk
• 2 garlic cloves, halved
• 4 sprigs thyme
• 1 bay leaf
• Freshly grated nutmeg
• 15g butter, for the dish
• 60g Gruyère, grated (optional, for the top)

Method

1. Heat the oven to 160C fan / 180C / gas 4. Rub a baking dish (about 20x28cm) with the 15g butter and one cut garlic clove.
2. Put the cream, milk, remaining garlic, thyme sprigs, bay, a good grating of nutmeg, 1 tsp salt and plenty of pepper in a wide pan and bring gently to a simmer.
3. Slice the potatoes 2-3mm thick (a mandoline is your friend). Add them to the infused cream and simmer very gently for 5 minutes, turning carefully, until just pliable.
4. Fish out the thyme and bay, then layer the potatoes into the dish, overlapping neatly, pouring the cream over as you go. Press flat, scatter with Gruyère if using, cover with foil and bake for 50 minutes.
5. Uncover and bake a further 25-30 minutes until bronzed and tender to a knife tip. Rest at least 15 minutes before cutting — it slices far better.
6. Meanwhile, make the persillade: mix breadcrumbs, parsley, grated garlic, rosemary, Parmesan and melted butter with a pinch of salt until it clumps lightly.
7. Season the lamb all over. Heat the olive oil in a heavy frying pan over high heat and sear the racks fat-side down for 3-4 minutes until deep golden, then briefly on the other sides. Rest 10 minutes on a board.
8. Raise the oven to 200C fan / 220C / gas 7 (slide the potatoes to a lower shelf if still in). Brush the fat side of each rack with Dijon and press the persillade on firmly.
9. Roast the racks, crust up, on a tray for 18-20 minutes for pink (internal 54-56C). Add 3-4 minutes for medium.
10. Rest the lamb, loosely tented, for 10 minutes. Carve into cutlets and serve with a squarish scoop of dauphinoise and any resting juices spooned over.