Lamb with Dauphinoise Potatoes and Sticky Port Sauce

Elegant rack of lamb served with creamy gratin potatoes, tender baby leeks, broad beans, and a glossy ruby port sauce.

Lamb Potatoes Gourmet French Dinner Party

Estimated Nutrition

Calories

1053.1

kcal / serving

4212.4 kcal total

Carbs

39.2g

per serving

156.8 g total

Fat

71.3g

per serving

285.2 g total

Protein

49.6g

per serving

198.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Arrowroot

mixed with 1 tsp water to a paste

CondimentsSauces

tbsp

Redcurrant Jelly

Dairy

Butter

softened for greasing

285

Double Cream

285

Milk

full-fat

100

Gruyère

grated

Fruits

110

Redcurrant

LegumesPulses

handful

Broad Bean

podded

Liquids

150

Ruby Port

Meat

Lamb Trimmings And Bones

for stock

piece

Rack Of Lamb

8-bone

NutsSeeds

bulb

Garlic

cut in half horizontally

pinch

Nutmeg

freshly grated

piece

Bay Leaf

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for frying

Vegetables

500

King Edward Potatoes

peeled and thinly sliced

stick

Celery

halved

piece

Onion

medium, halved

piece

Carrot

halved

piece

Potato

halved

piece

Baby Leeks

Method

Preheat the oven to 200°C and butter four large ramekins.

Carve lamb into cutlets and serve with unmoulded potatoes, vegetables, and port sauce.

Boil baby leeks for two minutes, adding the beans for the final 30 seconds.

Blanch broad beans for one minute and remove their outer membranes.

Brown seasoned lamb in oil, then roast at 200°C for 14 minutes and rest.

Reduce strained stock by half, add port and jelly, then thicken with arrowroot and redcurrants.

Boil lamb trimmings and vegetables in 450ml water for 10 minutes to make stock.

Layer potatoes in ramekins, add reserved liquid and Gruyère, then bake for 25 minutes.

Simmer sliced potatoes in cream, milk, garlic, and spices for 10 minutes until tender.