Herb crusted rack of lamb with dauphinoise potatoes and a spinach and basil timbale

This smart-looking roast is easier than it sounds and the herbs give a freshness to the rich lamb and creamy potatoes.

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For the dauphinoise potatoes

  • 50g/1¾oz unsalted butter
  • 1kg/2lb 4oz white potatoes, peeled and thinly sliced
  • 2 garlic cloves, finely chopped
  • salt and pepper
  • 300ml/10fl oz full-fat milk
  • 300ml/10fl oz double cream

For the spinach and basil timbale

  • butter, for greasing
  • 10g/⅓oz baby spinach leaves, wilted
  • 2 rashers streaky bacon, chopped and fried
  • 4 slices white bread, crusts removed, cut into 5mm/¼in cubes and fried
  • 2 medium free-range eggs, beaten
  • 4 tbsp double cream
  • 1 tbsp parsley, chopped
  • gravy, to serve

For the herb crusted rack of lamb