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Herb Crust Lamb with Dauphinoise Potatoes

Marinade the rack of lamb in olive oil, garlic, rosemary, thyme and squeeze of tomato puree, carefully coating lamb all over. This can be done the day before left in fridge or 1 hour sitting at room temp.

Herb Crust

• Blitz a bunch of rosemary, thyme, sage in 1tbsp of olive oil
• Seal lamb on very hot pan on all sides briefly
• Coat the lamb along the bone side with Mustard and then press on the fresh herb mix.
• Roast in oven 180 for 10 - 20 min depending on taste.
• Leave to rest to 5-7 min before serving.

Dauphinoise Potatoes
Best made the day before and stored in fridge, as it makes cutting them to size easier and the flavour is to much better, there are many ways to do these, but this is the correct 'french method' I was taught by Sebastion in Dunbrody House.

• Bring cream butter and milk to near boil
• Add garlic cloves (these must be added only when milk very hot or it will split).
• Grate in lots of nutmeg and check seasoning, add salt if needed, it should taste nice and salty at this stage.
• In separate very large shallow pan add potatoes and cover with cream mixture, gently stirring continually for 5 min until the starch from the potatoes starts to thicken the cream.
• Rub the deep baking dish with butter and put the potato and cream mixture into dish, pressing everything down.
• Bake in oven 160^oC/Gas Mark 3 for 50 min or until golden brown and potatoes cooked. Check by sticking with a knife.
• Leave to cool in the fridge overnight.
• Use large circle cutter or cut into squares and warm in oven for 5 - 10 min before serving.

Pea Puree and honey glazed carrots

• Bring peas to gentle boil in water with pinch of salt, drain and add lots of fresh mint, blitz and push through sieve.
• Par cook baby carrots (however many you want), half and then toss in hot pan with knob of butter and squeeze of honey, sprinkle on fresh herbs and serve immediately.