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Introduction

This recipe, by Simon Richard, was the winner of our Oscars Best Recipe competition. Well done Simon!

Method

  1. Preheat oven to gas mark 5
  2. Start with the Dauphinoise. Put the cream and the milk into a large saucepan, adding the garlic, seasoning and bring to the boil.
  3. Once it is boiling add the potato slices and stir. Simmer for 10 minutes until you see the potatoes starting to soften and the liquid thicken.
  4. Transfer this into a baking dish (no cheese required - trust me!), and bake for around 45 minutes, until the top is nice and brown.
  5. In the meantime - season the lamb racks all over.
  6. In a small pan, melt the butter and marmalade with a little salt and pepper, then stir in the mustard and remove from the heat.
  7. Mix in the breadcrumbs until you have a good coating that is still slightly wet (as it will need to stick to the lamb). Spoon the topping evenly across the racks, and press it down onto the meat.
  8. Sauté the onion and garlic in 2 tbsp olive oil until lightly caramelised, then add the rosemary and chilli.
  9. Put the vegetables in a roasting dish and mix in the caramelised onions, then put the lamb racks on top.
  10. Roast for 20-30 minutes, depending on the thickness of the meat. (If you find the crumbs are becoming too dark as it cooks, just cover loosely with foil). Turn the oven off and keep the door ajar to let the lamb rest for 5 - 10 minutes before serving.
  11. Place the pumpkin seeds in a small fry-pan with 1 tbsp olive oil and cook over a medium heat, stirring occasionally until they begin to pop a little. Allow to cool.
  12. To serve: take the lamb racks outs of the oven. Drizzle the balsamic vinegar over the vegetables and top with the pumpkin seeds.