Rack of Lamb with Gratin Dauphinois Recipe
- Yield: 2 Servings
Herbs and spices have been considered sexual stimulants since ancient times. In A Midsummer Night's Dream Shakespeare describes a "powerful herb, the juice of which on sleeping eyelids laid will make man or woman madley dote upon the next live creatures that it sees." The term, gratin, denotes a method of cooking meat, fish, poultry or vegetables so that a crust forms on the surface while baking in the oven or finished under the broiler. Gratins are usually served in the vessel in which they are baked.
- The Gratin:
- 1 large Russet potato
- 1 tablespoon butter
- 1/2 teaspoon finely minced garlic
- sea salt
- freshly ground pepper
- 1/2 cup heavy whipping cream
- The Lamb:
- 1 rack of lamb
- 1 teaspoon cracked black peppercorns
- sea salt
- 1 tablespoon vegetable oil or olive oil
- 1 teaspoon Dijon-style mustard
- 2 tablespoons herbed bread crumbs
- 1/2 cup lamb sauce
- The Lamb Sauce:
- 1 1/2 tablespoons minced shallots
- 1 1/2 tablespoons dry white wine
- 3 tablespoons red wine vinegar
- 1 quart lamb stock substitute beef or veal stock
- 3 tablespoons red current jelly
- 1/2 teaspoon sea salt
- pinch of freshly ground pepper
- To prepare the gratin: Preheat oven to 375 degrees. Peel, split lengthwise, and thinly slice (1/8-inch) the potato. Do not wash potato slices.
- Smear the butter on the bottom and sides of a shallow ovenproof 2-cup ceramic or pyrex dish. Place the potato slices in the baking dish, making several layers.
- In a mixing bowl, combine the heavy cream, minced garlic, approximately 1/2 teaspoon salt, and 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 approximately 30- 40 minutes until top is lightly browned and potatoes are tender.
- To prepare the Lamb Sauce: Place the shallots, wine, and vinegar in a heavy 3-quart saucepan. Bring to a full boil over high heat and reduce until nearly dry. Add the lamb stock. Bring to a boil and reduce by one-third. Remove from heat, blend in currant jelly with a whisk, add salt and pepper. Strain and reserve.
- To prepare the lamb: Preheat the oven to 425 degrees. Trim rack of lamb, removing excess fat and silver skin. Season the rack with cracked peppercorns and salt 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 oven. Cook the rack 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.
- To serve: Brush the mustard on the front of the rack of lamb and cover with a generous coating of the herbed bread crumbs. Return the lamb to a hot oven to heat and brown the bread crumbs, approximately 4-5 minutes. Carve the rack into 6 chops and place in pairs down the center of the serving platter. Present the platter at tableside and serve on warm plates, accompanied by the lamb sauce and the gratin.
- Course: Entrée