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Herb crusted rack of lamb with dauphinoise potatoes

Herb crusted rack of lamb with dauphinoise potatoes is a complete meal for 4 people, ready in 1h35, medium difficulty, for €6.00 per person. The key to success is cooking the lamb in two stages, seared then briefly roasted, and letting the gratin cook slowly so the potatoes turn meltingly soft.

Tonight we're pulling out all the stops, a rack of lamb under a herb crust, with a creamy dauphinoise on the side.

Herb crusted rack of lamb with dauphinoise potatoes
Total time
1 h 35
Difficulty
Medium
Cost per person
€6.00
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Spring, Winter, Fall

Under its golden crust of breadcrumbs and herbs, the rack of lamb stays pink and juicy, the mustard underneath holding the coating in place while adding a sharp little kick. Alongside it, the dauphinoise potatoes turn silky and soft, the cream and milk having thickened slowly thanks to the starch released by the potatoes. The green beans add the fresh crunch that balances the richness of the plate.

This is a special occasion dish, a Sunday family lunch, a dinner for guests you want to impress without spending the whole day in the kitchen. Mon Chou helps you time it right, the gratin bakes away while you prep the lamb, so everything lands hot on the table together.

The ingredients

4 people

Butcher

  • Racks of lamb 2

Pantry

  • Breadcrumbsoften in the pantry 60 g
  • Dijon mustardoften in the pantry 3 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Parsley 6 sprigs
  • Thyme 4 sprigs
  • Potatoes 1 kg
  • Garlic 2 cloves
  • Green beans 400 g

Dairy

  • Heavy cream 40 cl
  • Milk 20 cl
  • Butter 30 g

Allergens Gluten, Lactose, Mustard

The step by step recipe

  1. Rub a baking dish with the garlic, butter it, then layer the thinly sliced potatoes with the cream and milk, seasoned with salt, pepper and a touch of nutmeg.

    Don't rinse the potatoes, the starch is what thickens the cream.

  2. Bake the gratin at 160°C so it cooks slowly and gently. 1 h

    The slower it cooks, the softer and creamier the gratin becomes.

  3. Sear the racks of lamb in a very hot pan, fat side down first. 6 min

    Sear over high heat, then let the meat cool slightly.

  4. Brush the meat with mustard and coat it in a mix of breadcrumbs and chopped herbs.

    Press the crust firmly with your hand so it sticks well.

  5. Roast the lamb at 200°C, let it rest, and cook the green beans in salted water to serve alongside. 15 min

    15 minutes gives you a pink center, the meat finishes cooking as it rests.

Our tips to get it right

  • Take the rack of lamb out of the fridge 30 minutes before cooking, meat at room temperature cooks more evenly.
  • Pick a waxy potato variety like Yukon Gold, it holds its shape in slices and soaks up the cream without falling apart.
  • If the breadcrumb crust browns too fast in the oven, loosely cover the lamb with foil for the last few minutes of cooking.

The variations

  • Swap the Dijon mustard for whole grain mustard for a more rustic crust with extra bite.
  • For a vegetarian version, keep the dauphinoise potatoes and serve them with a large portobello mushroom or a thick slice of roasted celery root wearing the same herb crust.
  • To save time, skip the dauphinoise potatoes for pan fried potatoes instead, you'll cut 45 minutes off the cooking time.

What to serve it with

  • A light red wine like Côtes du Rhône
  • A green salad with a sharp vinaigrette
  • Crusty bread to soak up the juices

Storage

Keep leftovers in a sealed container in the fridge for up to 2 days, lamb loses its tenderness quickly after that. The dauphinoise potatoes freeze well for up to 2 months, reheat them gently in the oven. Warm the lamb at a low temperature so it doesn't dry out.

Questions about this dish

Can you make the dauphinoise potatoes ahead of time?

Yes, prepare them the day before and keep them in the fridge. Reheat at 160°C for 20 minutes before serving, they'll be just as soft as freshly baked.

How do you know when the rack of lamb is cooked right?

After the 15 minutes in the oven and the resting time, the meat should be pink in the center. If you prefer it more well done, add 5 extra minutes of roasting before the rest.

Can you use something other than breadcrumbs for the crust?

You can use gluten free breadcrumbs or coarsely ground oats for a crust that's just as crispy. The texture will be slightly different but it will hold together fine.

Should you ask the butcher to prep the racks of lamb?

It's a good idea, ask them to trim the fat and french the bones. It makes carving at the table much easier and gives a neater presentation.

How long does it take to make a herb crusted rack of lamb with dauphinoise potatoes?

Count 1 h 35 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a herb crusted rack of lamb with dauphinoise potatoes?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a herb crusted rack of lamb with dauphinoise potatoes cost?

About €6.00 per serving, or €24.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, mustard. Always check the labels of the products you buy.

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