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Herb Crusted Rack of Lamb with Dauphinoise Potatoes and a Spinach and Basil Timbale

Herb-crusted roasted lamb served with creamy layered dauphinoise potatoes and savory spinach, bacon, and egg timbales.

DinnerLambPotatoesGourmetHerb-Crusted
Estimated Nutrition
Calories
1246.1
kcal / serving
4984.4 kcal total
Carbs
37.2g
per serving
148.6 g total
Fat
96.1g
per serving
384.2 g total
Protein
60.7g
per serving
242.8 g total
Cook Time
150
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
1
Gravy
to serve
1
tbsp
English Mustard
Dairy
50
g
Unsalted Butter
for the potatoes
300
ml
Full-Fat Milk
for the potatoes
300
ml
Double Cream
for the potatoes
1
1
Butter
for greasing
2
piece
Free-Range Eggs
beaten
4
tbsp
Double Cream
for the timbale
GrainsCereals
4
slice
White Bread
cut into 5mm cubes and fried
5
tbsp
Fresh Breadcrumbs
Meat
2
rasher
Streaky Bacon
chopped and fried
2
piece
Rack Of Lamb
6-bone, French trimmed
NutsSeeds
2
clove
Garlic
finely chopped
1
1
Salt
to taste
1
1
Pepper
to taste
1
tbsp
Parsley
chopped
1
tbsp
Flat leaf Parsley
chopped
1
tbsp
Basil
chopped
1
tbsp
Chives
chopped
OilsFats
2
tbsp
Olive Oil
Vegetables
1
kg
White Potatoes
peeled and thinly sliced
10
g
Baby Spinach Leaves
wilted

Method

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