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HERBED CRUSTED RACK OF LAMB, PEA PUREE AND DAUPHINOISE POTATOES

Lamb Cutlets
Borderfileds HQ
Borderfileds HQ

INGREDIENTS

Serves 4.
Prep time 1 hour 10min, oven time 2 hours

For the Dauphinoise
30g unsalted butter
600ml double cream
100ml full fat crème fraiche
small bunch rosemary, leaves picked
4 garlic cloves, crushed
1kg maris piper potatoes, peeled and very thinly sliced
100g Gruyere, grated

For the lamb
2 slices fresh white bread
small bunch parsley, stalks removed
small bunch rosemary, stalks removed
3 tbsp Dijon mustard

2 racks of free range British lamb cutlets
borderfields coldpressed rapeseed oil

For the pea puree
400g frozen petit pois
small bunch mint, leaves picked
4tbsp full fat crème fraiche
a good squeeze of lemon

For the gravy
2 tbsp plain flour
2 tbsp rapeseed oil
1.5 tbsp red currant jelly
150ml red wine
4-500ml fresh chicken stock
few rosemary sprigs

METHOD

1 Heat the oven to170C 150C fan/gas 3. For the dauphinoise, liberally grease a 1.5L ceramic baking dish with the butter. Mix together the cream, crème fraiche, rosemary and garlic and season well with salt and pepper. layer the potatoes and cream mix into the baking dish until you have used both up. Top with more salt and pepper.

2 Place in the hot oven and bake for 1hour 30 minutes until the potatoes are very tender and the cream is bubbling and golden brown on the top. For the last 30 minutes, top with the Gruyere.

3 Meanwhile prepare the lamb. In a mini blender, blitz the bread, parsley, rosemary and salt and pepper together. You want a course green crumb.

4 Spread the Dijon mustard evenly over the outside of the lamb, then dip the cutlets into the herb crumb to completely coat them. Cover and set them aside for later.  If it’s a cool room, there is no need to put them in the fridge again before cooking as they are best at room temperature for cooking.

5 For the pea puree, Bring a pan of water to the boil. Pour in the peas and cook them for about 2-3 minutes so they have thawed but are still al dente. Remove a cup of the boiling water, then strain the peas. Using a blender, blitz the peas with the remaining ingredients. This is a personal preference stage – I like my peas with some texture, so I only blitz them to that stage, however if you prefer a smoother puree, continue to blitz and add a little of the reserved water to get the consistency you want.

6 Pour the peas into a saucepan and set aside until your ready to re heat them.

Once the dauphinoise have had 1 hour 15 minutes, heat a large frying pan with a good splash of oil.

7 Once the pan is searing hot, add the lamb racks, cooking for 2-3 minutes on each side. You might prefer to do this in batches. Once they have browned place them in a roasting tray and drizzle over a little more oil.

8. When the dauphinoise are cooked, remove them and cover with foil. Turn the oven temperature to 200C/180C fan/gas mark 6. Place the lamb in the oven for 20 -25 minutes for a rare cutlet. If you have a probe thermometer the internal temperature should read 55-60C.

9 Meanwhile make the gravy, in a medium saucepan heat 2 tbsp of oil over a medium heat. Quickly beat in the 2 tbsp of flour and cook out the roux for 2 minutes until its foaming and bubbling. Add the red currant jelly and stir until smooth. Now add red wine, 350ml stock and rosemary and bubble for 10 minutes. Now add more stock, dependant on how thick you like your gravy, but I would recommend in total including the red wine about 1 pint. Gently simmer until ready to eat.

10 When the lamb is cooked, pour any juices into the gravy then allow the cutlets to rest for 5 minutes. Heat the pea puree up over a gentle heat, season the gravy with salt and pepper and pour any more juices collected from the lamb.

11 Serve the lamb, dauphinoise and peas together with the gravy.

Recipes and food styling: Lottie Covell

Food photography- Lauren Mclean

From the Last secret supper club (www.lastsecretsupperclub.com) @yourlastsupper