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.
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
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 Egg
beaten
4
tbsp
Double Cream
for the timbale
GrainsCereals
4
slice
White Bread
cut into 5mm cubes and fried
5
tbsp
Meat
2
rasher
Streaky Bacon
chopped and fried
2
piece
Rack Of Lamb
6-bone, French trimmed
NutsSeeds
OilsFats
2
tbsp
Vegetables
1
kg
White Potato
peeled and thinly sliced
10
g
Baby Spinach Leaf
wilted
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15