Ingredients

• 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
• butter
• for greasing
• 10g/â…“oz 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
• 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

• Preheat the oven to 160C/325F/Gas 3.
• For the dauphinoise potatoes
• grease a medium-sized ovenproof dish with half the butter.
• Arrange the sliced potatoes in the dish in layers
• with some garlic and seasoning in between the layers.
• Mix the milk and cream and pour over the potatoes. Dot the remaining butter over the top and cover with aluminium foil.
• Bake in the oven for 1½ hours. Remove the foil and return to the oven for 30 minutes
• or until the potatoes are golden-brown.
• For the spinach and basil timbale
• grease six daroile moulds with butter and line with cling film. Line the moulds with the wilted spinach.
• Mix the bacon and croûtons in a bowl. Add the eggs and cream. Season with salt and pepper
• add the parsley and pour into the moulds.
• Place the moulds in a deep-sided roasting tin and add boiling water to the tin until it comes half way up the side of the moulds.
• Place in the oven for 30 minutes
• or until set.
• For the herb crusted rack of lamb
• preheat the oven to 200C/400F/Gas 6.
• Season the lamb with salt and pepper. Heat a large frying pan and add the oil
• once hot
• add the lamb and seal on all sides.
• In a bowl mix the breadcrumbs and herbs and set aside.
• Brush the lamb with mustard and then cover with the herb crumbs.
• Place the lamb back in the oven for 12-14 minutes
• or until cooked to your liking. Then remove and set aside to rest for at least five minutes before carving.
• To serve
• carve the racks of lamb. Place a portion of potatoes and a timbale on each plate along with three pieces of the lamb. Serve with gravy.