Rosemary lamb racks with dauphinoise potatoes

Georgie and Caroline Parkers succulent roasted lamb and creamy potatoes make a rich supper dish
Rosemary lamb racks with dauphinoise potatoes
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: easy


For the dauphinoise

  • 500 ml double cream
  • 350 ml milk
  • 50 g butter, plus extra for greasing
  • 1 kg potatoes, such as maris piper, peeled and sliced into thin rounds
  • 4 cloves garlic, crushed

For the lamb

  • 2 x 300 g racks of lamb
  • 1 cloves garlic, sliced
  • 1 sprigs rosemary
  • 2 tsp plain flour
  • 200 ml hot water
  • Marmite, to taste

For the mint and redcurrant jelly sauce

  • 3 tbsp mint sauce
  • 3 tbsp redcurrant jelly
  • 1 orange, zest only

To serve

  • sugar snap peas

Tips and Suggestions

Instead of the dauphinoise, try serving the lamb with mash potato made with a lower fat milk and low fat spread. For more information on healthy eating see


1. For the dauphinoise: preheat the oven to 170C/gas 3 and stir together the cream and milk. Butter a large, shallow ovenproof dish and arrange the slices of potatoes over the bottom to form a layer. Season well, then dot over some of the butter and garlic, and drizzle over a little of the creamy milk. Top with another layer of potato and continue this process until all the ingredients have been used up.

2. Bake for 45-50 minutes, until the potatoes feel cooked through when a knife is inserted, and the top is bubbling and golden.

3. For the lamb: make little incisions into the meat and stud with the garlic and rosemary. Place on a rack above a roasting tin and season well. Roast for 25 minutes for pink meat, or longer until the meat is done to your liking.

4. For the sauce: whilst the lamb is cooking, stir the mint sauce, redcurrant jelly and orange rind together in a small bowl.

5. Once the lamb is cooked, place it on a board to rest, covered with foil. Heat the fat in the roasting tin on the hob, stir in the flour until smooth, then mix in the hot water a little at a time. Bubble this on the hob until you have a slightly thickened, flavourful gravy, adding a little marmite to boost the flavour if needed.

6. Carve the meat into cutlets and serve with the gravy, sauce, dauphinoise and peas.

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