Herb crusted rack of lamb with dauphinoise potatoes and a spinach and basil timbale


This smart-looking roast is easier than it sounds and the herbs give a freshness to the rich lamb and creamy potatoes.


For the dauphinoise potatoes

For the spinach and basil timbale

  • butter, for greasing
  • 10g/⅓oz baby spinach leaves, wilted
  • 2 rashers streaky bacon, chopped and fried
  • 4 slices white bread, crusts removed, cut into 5mm/¼in cubes and fried
  • 2 medium free-range eggs, beaten
  • 4 tbsp double cream
  • 1 tbsp parsley, chopped
  • gravy, to serve

For the herb crusted rack of lamb