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Herb-roasted rack of lamb with butter bean dauphinoise

Herb-roasted lamb rack with butter bean Dauphinoise served in a casserole dish

Herb-roasted rack of lamb with butter bean dauphinoise

Name: Herb-roasted rack of lamb with butter bean dauphinoise
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 3-4
Ingredients: 4 garlic cloves 1 peeled and crushed, the rest left in their skins and crushed; 1 tsp cornflour; 180ml pot double cream; 150g crème fraîche; 2 tsp Dijon mustard; 2 x 400g cans butter beans drained; 1 lemon zested and ½ really thinly sliced; 20g parmesan finely grated; 1 rack of lamb (7-8 bones), French trimmed (ask the butcher to do this, or find it ready done in most supermarkets) and fat scored; 2 tbsp olive oil; handful of woody herbs such as rosemary and thyme; asparagus or seasonal greens, to serve

Cassie Best

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Serves 3-4

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 4.5 out of 5.4 ratingsRate

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Combine cream and beans for the perfect accompaniment to roast lamb. The oozy, garlicky sauce is hearty enough to rival a traditional potato dauphinoise

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

4 garlic cloves

1 peeled and crushed, the rest left in their skins and crushed
1 tsp cornflour
180ml pot double cream
150g crème fraîche
2 tsp Dijon mustard
2 x 400g cans butter beans

drained
1 lemon

zested and ½ really thinly sliced
20g parmesan

finely grated
1 rack of lamb

(7-8 bones), French trimmed (ask the butcher to do this, or find it ready done in most supermarkets) and fat scored
2 tbsp olive oil
handful of woody herbs

such as rosemary and thyme
asparagus

or seasonal greens, to serve

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Nutrition: Per serving (4)

kcal775
fat60g
saturates33g
carbs19g
sugars3g
fibre8g
protein37g
salt0.6g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Rub the peeled garlic clove around the inside of a baking dish (ours was 18cm x 25cm). Mix the cornflour with 1 tbsp cream in a bowl, then whisk in the remaining cream, crème fraîche and mustard, and season well. Add the beans, lemon zest and parmesan, and stir until well coated in the cream mixture. Pour into the dish, then put on the middle shelf of the oven while you cook the lamb.
step 2

Season the lamb all over. Heat the oil in a frying pan and sear the fatty side of the lamb for 1-2 mins until well browned. Add the herbs and garlic to the hot oil and sizzle for 30 seconds.
step 3

Sit the lamb on top of the beans along with the garlic, herbs and slices of lemon. Return to the oven for 15-20 mins, depending on how well cooked you like your lamb. Serve with a bowl of seasonal greens on the side.

Recipe from Good Food magazine, June 2018

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A star rating of 4.5 out of 5.4 ratings

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