Ingredients

• butter
• for greasing
• 750g/1lb 9oz floury potatoes
• preferably Maris Piper
• thinly sliced on a mandolin
• 2 garlic cloves
• thinly sliced
• 2 tsp freshly grated nutmeg
• 200ml/7fl oz double cream
• 100ml/3½fl oz milk
• 100g/3½oz Emmental
• grated
• dash olive oil
• 2 x 6-bone racks of lamb
• French-trimmed
• 2–3 fresh rosemary sprigs
• salt and freshly ground black pepper

Directions

• Preheat the oven to 170C/150C Fan/Gas 3. Lightly butter an ovenproof gratin dish and set aside.
• Rinse the potatoes to remove some of the starch and drain. Place a layer of potato in the gratin dish
• scatter with some of the garlic and nutmeg and season. Repeat until all the potato is used up.
• Mix the cream and milk together in a jug and pour over the potatoes. Sprinkle with the Emmental and bake for 45–60 minutes
• until soft and golden brown. Remove from the oven and set aside. Turn the oven temperature up to 220C/200C Fan/Gas 7.
• Heat the oil in a frying pan over a high heat and fry the racks of lamb for 2 minutes on each side
• or until brown. Transfer to a roasting tin
• add the rosemary and roast for 8 minutes.
• Cover the lamb with kitchen foil and leave to rest for 10 minutes. Serve with the potato dauphinoise.