This recipe, by Simon Richard, was the winner of our Oscars Best Recipe competition. Well done Simon!
Preheat oven to gas mark 5
Start with the Dauphinoise. Put the cream and the milk into a
large saucepan, adding the garlic, seasoning and bring to the
Once it is boiling add the potato slices and stir. Simmer for
10 minutes until you see the potatoes starting to soften and the
Transfer this into a baking dish (no cheese required - trust
me!), and bake for around 45 minutes, until the top is nice and
In the meantime - season the lamb racks all over.
In a small pan, melt the butter and marmalade with a little
salt and pepper, then stir in the mustard and remove from the
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
Sauté the onion and garlic in 2 tbsp olive oil until lightly
caramelised, then add the rosemary and chilli.
Put the vegetables in a roasting dish and mix in the
caramelised onions, then put the lamb racks on top.
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
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.
To serve: take the lamb racks outs of the oven. Drizzle the
balsamic vinegar over the vegetables and top with the pumpkin