Easy lamb racks, jus and dauphinoise potatoes
- First, preheat a fan oven to 170 dec C.
- In a small bowl or mug, put 1/3 of the garlic cloves, the finely chopped thyme, 100ml of the red wine and a large glug of olive oil. Season with salt and pepper and mix well. That’s your marinade ready.
- Put the racks in a sealable Tupperware container (a plate & Clingfilm will also work just fine), score the flesh a few times lightly with a sharp knife and pour the marinade over the lamb
- Leave to marinade for at least an hour (the longer the better). If you can, go back and give it a shake to get the juices all running back over the lamb to ensure it captures all that lovely flavour.
- Now for the dauphinoise. Get one oven proof dish, approx. 15cm diameter. Lay the thinly slice potatoes in a layer, scatter over a few tiny bits of garlic, drizzle with a bit of cream and do another layer. Continue until you run out of potatoes. Season with salt and pepper and pour over the remaining cream (a lot of cream is the secret to a good dauphinoise….)
- Place in oven and put timer on for 40 minutes.
- When you have about 25 minutes left on the timer, take your marinating lamb out of the marinade. Save the marinade for the jus.
- Heat a frying pan on a high heat and brown the lamb racks for 2-3 minutes in total, browning all available sides.
- Place the lamb in another ovenproof dish and cook in the oven for 15-20minutes (depending on how pink you like your lamb). Save the frying pan for making the jus.
- Now for the jus… pour the remaining 100ml of wine, the stock and any marinade left from the Tupperware container into the frying pan and turn the heat to medium. Bring to the boil, stirring occasionally and let the jus bubble. Add quarter of the cornflour and allow to simmer, stirring occasionally. Add more cornflour in quarter portions until you get the desired consistency. Season to taste. Reduce heat and keep warm until ready to serve.
- Now is the time to steam or boil any green veg to go with the lamb. Green beans, broccoli and asparagus are great with it.
- When the lamb has been in for 15-20minutes, remove from oven and lay on a large piece of foil on top of a plate. Wrap it up in the foil and leave for a few minutes.
- Check on the dauphinoise potatoes and remove when they are nicely browned and cooked through.
- Serve the lamb sliced into individual chops, drizzle the jus over the top. Serve with green veg. Eat immediately and enjoy the praise from your dinner guest.
- Try this lamb with a mature red Rioja/Douro (Portugal) or Dark Ale.
- The dauphinoise potatoes look great served in ramekins for individual portions.