Herb-roasted lamb rack with butter bean Dauphinoise

Love potato Dauphinoise? Then you’ll love this version – the oozy cream and beans are hearty enough to rival the original potato version, and serve as a garlicky sauce to accompany the lamb.

SERVES 3-4 PREP 5 mins COOK 25 mins EASY

4 garlic cloves, 1 peeled and crushed, the rest left in their skins and crushed

1 tsp cornflour

180ml pot double cream

150g crème fraîche

2 tsp Dijon mustard

2 x 400g cans butter beans, drained

1 lemon, zested and ½ really thinly sliced 20g parmesan, finely grated

1 rack of lamb (7-8 bones), French trimmed (ask the butcher to do this, or find it ready done in most supermarkets) and fat scored 2 tbsp olive oil handful woody herbs, such as rosemary and thyme asparagus or seasonal greens, to serve 1 Heat oven to 200C/180C fan/gas 6. Rub the peeled garlic clove around the inside of a baking dish (ours was 18cm x 25cm). Mix the cornflour with 1 tbsp cream in a bowl, then whisk in the remaining cream, crème fraîche and mustard and season well. Add the beans, lemon zest and parmesan, and stir until well coated in the cream mixture. Pour into the dish, then put on the middle shelf of the oven while you cook the lamb. 2 Meanwhile, season the lamb all over. Heat the oil in a frying pan, sear the fatty side of the lamb for 1-2 mins until well browned. Add the herbs and garlic to the hot oil and sizzle for 30 secs.

3 Sit the lamb on top of the beans along with the garlic, herbs and slices of lemon. Return to the oven for 15-20 mins, depending on how well cooked you like your lamb. Serve with a bowl of seasonal greens on the side. GOOD TO KNOW fibre • 1 of 5-a-day • gluten free

PER SERVING (4) 775 kcals • fat 60g • saturates 33g • carbs 19g • sugars 3g • fibre 8g • protein 37g • salt 0.6g