Ingredients

Serves 2

2 x four point lamb racks (Frenched – ask your butcher to do this)
2 tablespoons olive oil
Salt and pepper
2 cups baby spinach leaves
1 tablespoon butter
1 parsnip, peeled
Vegetable oil for deep frying
1 quantity of Dauphinoise potato: see recipe below.

 

For the sauce
1 tablespoon olive oil
1 garlic clove, crushed
Juice of 1 lemon
1 anchovy fillet
¼ cup chicken stock
2 tablespoons extra virgin olive oil
1 tablespoon chopped parsley


Pomme Dauphinoise (Baked Potato with Cream)
500g potato, peeled and very thinly sliced
150ml cream
60g parmesan, grated
Sea salt
Cracked black pepper
Pinch of fresh grated nutmeg
60g extra parmesan, grated


 

Method


Have the Dauphinoise potato cooked and cooled before cutting and re-heating as this will allow the potato starch to set and therefore make cutting into shapes much easier.

Cut two round disks or two squares of the Dauphinoise and place on a plate ready to be micro-waved.

For the parsnip chips – heat enough vegetable or safflower oil in a large pot so as to be able to deep fry easily; it is ready when a small piece of bread dropped into the oil turns a golden brown after 15-20 seconds – if it browns in 5-10 seconds the oil is too hot, remove from the heat to cool for 10 minutes and try again. After peeling the parsnips, continue with the peeler to remove thin strips of flesh until it can no longer be peeled without breaking. Drop a few strands of parsnip into the hot oil and move around gently with a long metal tongs. Remove from the oil when golden and place on paper towelling. Repeat until all the parsnip is done. When cooled, keep stored in an airtight container for up to 3 days.

Pre-heat the oven to 180ºC.

Prepare the lamb by rubbing with oil and then salt and pepper. Heat extra oil in an oven proof sauté/fry pan over a medium to high heat and add the lamb, fat side down. Without turning, place in the oven for 12 minutes. Remove from oven and cover with foil and allow to rest in a warm area for 10 minutes.

In a separate pan, heat the butter and when it begins to foam add the spinach, salt and pepper to taste and toss until wilted. Remove from the heat and transfer to a bowl. Wipe out the pan to use for the sauce.

For the sauce:

Heat the sauté pan over a medium heat. Add the oil and garlic. Before the garlic takes on any colour add the lemon juice and anchovy fillet. Add the chicken stock and bring to the boil. Smash the anchovy with a fork. Check the seasoning. Remove from the heat and add the extra virgin olive oil and parsley.
 
To Assemble:

Place the heated Dauphinoise potato in the centre of the plate, top with the wilted spinach. Slice each lamb rack in half so there are 2x2 bones (points) and turn them in on themselves so the bones cross over. Place the rack on the spinach. Top all this with the crispy parsnip chips and then drizzle the sauce around the edge.

Enjoy!


Pomme Dauphinoise (Baked Potato with Cream):

Mix together cream, parmesan, nutmeg, salt and pepper to taste. Add the very finely sliced potato, making sure cream is smothered over all pieces.

Pour into a baking dish that will allow the potato to sit a least an inch thick top with more parmesan or gruyere. Bake in oven for 40-45 minutes, 160°C.

Remove, cut and serve.