Photo: Emiliano Vittoriosi
Herb crusted rack of lamb with dauphinoise potatoes and a spinach and basil timbale
21 ingredients
30 min + 2 hr
Serves 4
openrecipes
This smart-looking roast is easier than it sounds and the herbs give a freshness to the rich lamb and creamy potatoes.
Estimated Nutrition (whole recipe, rough)
1554
Calories
65g
Protein
71g
Fat
164g
Carbs
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Bacon | 1 slice cooked (8g) | 43 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 50g/1¾oz unsalted butter
- 1kg/2lb 4oz white potatoes
- 2 garlic
- and pepper salt
- 300ml/10fl oz full-fat milk
- 300ml/10fl oz double cream
- , for greasing butter
- 10g/⅓oz baby spinach
- 2 rashers streaky bacon
- 4 slices white bread, crusts removed, cut into 5mm/¼in cubes and fried
- 2 medium free-range eggs
- 4 tbsp double cream
- 1 tbsp parsley
- , to serve gravy
- 2 x 6-bone racks of lamb, French trimmed
- 2 tbsp olive oil
- 5 tbsp fresh breadcrumbs
- 1 tbsp chopped flatleaf parsley
- 1 tbsp chopped basil
- 1 tbsp chopped chives
- 1 tbsp English mustard
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes