Rack of lamb and roast salsify with truffled potato gratin and eucalyptus Recipe

Roasted rack of lamb with a light herb crust served with roasted salsify, truffled dauphinoise potatoes and eucalyptus bubbles.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • For the meat
  • Rack(s) of lamb : 6 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Sunflower oil : 30 ml
  • For the vegetables
  • Desiree potato(es) : 750 g
  • Double cream : 250 ml
  • Semi-skimmed milk : 250 ml
  • Rosemary sprig(s) : 3 whole
  • Fresh thyme : 3 sprig
  • Truffle honey : 25 g
  • Garlic bulb(s) : 0.5 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • For the garnish(es)
  • Eucalyptus flavouring : 3 drop
  • Icing sugar : 10 g
  • Hyfoamer : 2 g
  • Xanthan gum : 1 g
  • Semi-skimmed milk : 300 ml
  • For the vegetables
  • Fresh salsify : 400 g
  • Garlic clove(s) : 2 whole
  • Flat leaf parsley : 0.5 bunch
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Chicken stock : 200 ml
  • Lemon(s) : 1 whole
  • Unsalted butter : 50 g
  • For the crumble
  • Breadcrumbs : 200 g
  • Olive oil : 50 ml
  • Rosemary : 0.25 bunch
  • Curly parsley : 0.25 bunch
  • Maldon salt : 3 pinch(es)
  • Maille Dijon mustard : 1 tbsp
  • Garlic clove(s) : 1 whole



    Preheat the oven to 200'C.
    In a saucepan bring the cream, milk, herbs and garlic to the boil. Remove from the heat and allow the flavours to infuse.
    Peel the potatoes and use a mandolin to cut them into 3mm thick slices.
    Pass the milk and cream through a sieve into another large pan and add the sliced potatoes and the salt and pepper.
    Place on a medium heat and bring slowly to the boil, stirring all of the time so as the potatoes do not catch.
    When the mixture has boiled add the truffled honey and check the seasoning. Transfer to a deep baking tray with a slotted spoon, layering the potatoes with a generous amount of cream.
    Bake in the oven for 45 minutes until the potatoes are cooked and golden brown on top.


    Place the milk in a bowl with the eucalyptus, xanthan gum, sugar and the Hy-foamer and whisk until you have a deep layer of bubbles. Keep to one side.

  • ETAPE 3

    Thoroughly clean the salsify and then peel and cut into 4cm batons. Set aside in a bowl of cold water with a slice of lemon. Remove from the water and pat dry when ready to cook.
    Peel and finely chop the garlic. Pick and chop the parsley.

    Heat a frying pan and add a knob of butter. Add the salsify to the pan and season with salt. Cook for 5 minutes and then add the chicken stock. Cover and cook for 10 minutes or until all the liquid has evaporated. Once cooked, stir in the garlic and the parsley.


    Preheat the oven to 200'C.

    For the crust:
    Pick the leaves from the curly parsley and rosemary. Finely chop the garlic.
    Place these ingredients in a food processor with the breadcrumbs, seasoning and olive oil and blitz until bright green.

    Heat a frying pan with some sunflower oil.
    Season the lamb with salt and pepper and colour each side of the lamb until golden brown.
    Brush the fat side of the lamb with the mustard and then sprinkle on the breadcrumbs. Pat down to make sure it has stuck.
    Transfer to the oven and cook for 10 minutes.
    Allow to rest for 5 minutes before serving.

  • ETAPE 5

    Slice the lamb into 3 slices. Season with salt and pepper.
    Serve with a neat pile of roast salsify and a large spoon of gratin dauphinoise. Finish with the eucalyptus bubbles.

Chef's tip

«This recipe also works good with all sorts of different vary of flavours such us mint or licorice.»

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