Rack of Lamb with Dauphinoise Potatoes & Seasonal Bean Cassoulet

Method

For the Lamb

1. Score the fat in an equal criss cross pattern.
2. Oil and season lamb on both sides.
3. Place fat side down in a lightly oiled hot pan.
4. Leave skin side down 3-4 minutes until some of the fat has rendered down and skin is golden brown and crispy.
5. Seal off remaining sides and place in a pre-heated oven at 180 degrees C for 10-12 minutes for medium (dependant on size).
6. Once cooked, leave to rest for 2-3 minutes before slicing.

For the Dauphinoise (make up to 24hrs in advance for best results)

1. Put cream, crushed garlic, salt and pepper in a saucepan and bring to a simmer, then remove from heat.
2. Meanwhile, peel and thinly slice potatoes using a mandolin.
3. Line a deep baking tray with greaseproof paper.
4. Mix potatoes and cream mixture in a bowl then layer potatoes into lined dish.
5. Cover with another sheet of greaseproof and press down with another baking tray.
6. Place in pre-heated oven for 1 hour at 180 degrees C.
7. Remove the top tray and greaseproof. Sprinkle grated parmesan over potatoes and return to the oven for 5-6 minutes until golden brown.
8. Allow to cool while repressing the potatoes with a large weight on top (such as a few tins of tomatoes)
9. Place in fridge overnight and cut into desired shape the following day.
10. Reheat in the oven for 10 mins before serving

For the Cassoulet

1. Heat a little oil in a saucepan
2. Sweat off thinly sliced shallot and diced carrot with a little seasoning, add tomato puree and cook for 1 minute.
3. Add in chicken stock, bring to the boil and reduce until thicker and has a nice shine.
4. Add in peas and broad beans and leave on a low / medium heat until cooked.
5. 1 minute before serving, throw in ¾ halved cherry tomatoes and shredded mint. Season to taste.