Rack of lamb with potato and celeriac dauphinoise

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    For the dauphinoise
    250ml double cream
    250ml milk
    3 cloves garlic, peeled and sliced
    1 bay leaf
    A good grating of nutmeg
    40g butter
    Salt and freshly ground black pepper
    650g potatoes, peeled and thinly sliced
    1 medium-sized celeriac, 
peeled and thinly sliced
    1 tbsp fresh thyme leaves
    25g Parmesan, freshly grated

    For the lamb
    2 x 8-bone racks of lamb, French trimmed
    Salt and freshly ground black pepper
    1 tbsp olive oil
    2 tbsp chopped fresh rosemary


    1. First, make the dauphinoise. Preheat the oven to gas mark 6/200°C/400°F.
    2. Heat the cream, milk, garlic, bay leaf and nutmeg in a pan over a medium heat. Bring to the boil and simmer for a couple of minutes. Remove from the heat and leave to infuse for 15 minutes.
    3. Rub the inside of an ovenproof dish with butter, then layer in the potatoes and celeriac, seasoning with salt, pepper and thyme. Then, strain the cream mixture on top, dot with butter, cover and bake on the middle shelf for about 45 to 50 minutes, until potatoes are tender.
    4. Meanwhile, season the lamb with salt and pepper. Heat the olive oil in a frying pan and brown the lamb on all sides. Transfer to a roasting tin and add the rosemary. Roast for about 15 minutes for medium, then remove and cover.
    5. Uncover the dauphinoise and sprinkle with Parmesan. Return to the oven for 10 more minutes, or until golden brown.
    6. Slice the racks of lamb into cutlets and serve with the dauphinoise and some fine green beans.

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