Ingredients

Ingredients For the aromatic lamb jus

• 1kg/2lb 4oz lamb bones

• 2 carrots, roughly chopped

• 2 celery sticks, roughly chopped

• 1 sprig thyme

• 2 sprigs rosemary

• 375ml/13fl oz off-dry white wine, preferably Gewurtztraminer

For the dauphinoise potatoes

• 150ml/5fl oz whole milk

• 150ml/5fl oz double cream

• 25g/1oz unsalted butter

• 1 sprig thyme

• 1 garlic clove, lightly crushed

• 6 black peppercorns

• 1 bay leaf

• sea salt

• 450g/1lb floury potatoes

For the lamb

• 2 x 6-bone racks of lamb, French-trimmed

• sea salt and freshly ground black pepper

• 1 tbsp Dijon mustard

• 2 tbsp finely chopped rosemary leaves

• 2 tbsp finely chopped thyme leaves

• olive oil

For the Jerusalem artichoke flan

• 250g/9oz Jerusalem artichokes

• olive oil

• ½ small onion, peeled and finely chopped

• 175ml/6fl oz double cream

• 1 free-range egg

• 2 free-range eggs, yolks only

• 50g/1¾oz Parmigiano Reggiano, finely grated

• 1 tsp finely chopped marjoram

• butter, for greasing

To garnish

• fresh thyme sprigs

Description

Lamb Goes Brilliantly With Creamy Sidekicks. Here Is Has The Double Whammy Of Dauphinoise Potatoes And A Savoury Artichoke Custard.

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