Herbed rack of lamb with potato and fennel gratin
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Herbed rack of lamb with potato and fennel gratin
- Prep time:
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Lavish your loved one this February 14 with this fabulous recipe from Harrods.
Ingredients
For the gratin
- 250g Potatoes
- 130ml Milk
- 130ml Cream
- 1 Egg
- 40g Goats cheese
For the lamb
- 550 rack of lamb
- tbsp 1-2 tbsp Mustard
- 2 tsp each of tarragon, thyme and rosemary, chopped
- 2 cloves Garlic, sliced
For the asparagus and gremolata aioli
Method
1. To make the gratin, preheat the oven to 175C/gas mark 4. Slice the potatoes thinly using a mandolin or a sharp knife. Mix the milk, cream and egg in a bowl with a whisk and season.2. Place half the potato into a buttered casserole or gratin dish, dot with half the goat's cheese and season. Repeat with the rest of the potato and goat's cheese, then season and pour over the cream mixture. Cover with foil and bake in the oven for 25 minutes. Remove the foil and cook for a further 15 minutes, until golden on top.
3. Season the lamb and seal in a very hot pan. Allow to cool slightly, then spread the mustard on the back of the rack. Firmly press in the herbs and garlic.
4. Place in the oven for 15 minutes, then leave to rest in a warm place for 5 minutes before serving.
5. Meanwhile, blanch the asparagus in boiling, salted water for around 5 minutes.
6. Mix the mayonnaise with the mustard, lemon zest, mint, salt and pepper. Serve the lamb with the gratin and a dollop of the mayonnaise over the asparagus.
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Latest Comment
I looked at this because I love fennel! What a disappointment!
An interesting recipe, from Harrods chef James Wierzelewski, for Herbed Rack of Lamb with Potato and Fennel Gratin - there was no fennel!