RACK OF LAMB WITH GRATIN DAUPHINOIS
courtesy Chef Jacques
3 large Russet potatoes
3 tablespoons butter
1 ½ teaspoons finely minced garlic
freshly ground pepper
1 ½ cups heavy whipping cream
3 racks of lamb
3 teaspoons freshly ground pepper
3 tablespoons vegetable or olive oil
3 teaspoons Dijon-style mustard
6 tablespoons herb bread crumbs
TO PREPARE THE GRATIN:
Preheat the oven to 425 degrees.
Peel, split lengthwise, and thinly slice (1/8 inch) the potatoes.
Do not wash the potato slices.
Smear the butter on the bottom and sides of a shallow ovenproof 6-cup ceramic or pyrex baking dish. Place the potato slices in the baking dish, making several layers.
In a mixing bowl, combine the heavy cream, minced garlic, approximately 1-1¼ teaspoons salt to taste, and a pinch of ground pepper. Taste and adjust seasonings. Pour the mixture over the potato slices. The potatoes must be just covered by the cream; add more cream if necessary.
Bake in 425 degree oven for approximately 20 minutes until golden brown and the potatoes are cooked through.
TO PREPARE THE LAM
Trim the racks of lamb, removing excess fat and silver skin. Season the racks with salt and pepper to taste. Heat the oil in a heavy skillet over high heat. When the oil just begins to smoke, sear the meat well on both sides. Set the skillet in the preheated 425 degree oven. Cook the racks of lamb for approximately 10-12 minutes for medium rare. Using tongs, turn the meat once while in the oven. Remove the lamb from the pan and allow to rest 10 minutes before serving.
Brush the mustard on the front of the racks of lamb and cover with a generous coating of the herb bread crumbs. Return the lamb to a hot oven to heat and brown the bread crumbs, approximately 4-5 minutes. Carve the racks into individual chops and place in pairs down the center of the serving platter. Present the platter at tableside and serve on warm plates with the Gratin and other seasonal vegetables as desired.