Lamb with dauphinoise potatoes and greens recipe
 Rick Stein serves his rack of lamb with a velvety red wine and redcurrant jelly sauce, quick dauphinoise potatoes and buttered, herby beans. 200g/7oz frozen broad beans, defrosted15g/½oz butter1 banana shallot, finely chopped400g/14oz tin flageolet beans, drained and rinsed100g/3½oz frozen peas, defrostedsmall handful fresh mint leaves, finely chopped small handful fresh parsley, finely choppedsalt and freshly ground black pepper 200g/7oz frozen broad beans, defrosted 15g/½oz butter 1 banana shallot, finely chopped 400g/14oz tin flageolet beans, drained and rinsed 100g/3½oz frozen peas, defrosted small handful fresh mint leaves, finely chopped small handful fresh parsley, finely chopped salt and freshly ground black pepper 900g/2lb floury potatoes, such as Maris Pipers, peeled15g/½oz butter, for greasing 300ml/½pt double cream300ml/½pt whole milk1 garlic clove, crushedfreshly grated nutmegsalt and freshly ground black pepper 900g/2lb floury potatoes, such as Maris Pipers, peeled 15g/½oz butter, for greasing 300ml/½pt double cream 300ml/½pt whole milk 1 garlic clove, crushed freshly grated nutmeg salt and freshly ground black pepper 2 x 8-bone racks of lamb2 tbsp oil100ml/3½fl oz red wine or port1 tsp redcurrant jelly200ml/7fl oz lamb or beef stockknob of buttersalt and freshly ground black pepper 2 x 8-bone racks of lamb 2 tbsp oil 100ml/3½fl oz red wine or port 1 tsp redcurrant jelly 200ml/7fl oz lamb or beef stock knob of butter salt and freshly ground black pepper Method Start by making the summer vegetable melange. Remove the greyish outer skins from the broad beans. Bring a pan of water to the boil and blanch the beans, then drain and set aside. Heat the butter in a pan over a medium heat and gently fry the shallot until soft. Add the flageolets, broad beans and peas and cook for a few minutes until the vegetables are softened but still have some bite and texture. Season with salt and pepper and stir through the herbs. Set aside.Next, prepare the dauphinoise. Preheat the oven to 200C/180C Fan/Gas 6. Slice the potatoes very thinly by hand or using a mandolin or food processor. Lightly butter a 1.5 litre/2½ pint shallow ovenproof dish.Put the cream, milk and garlic in a large non-stick saucepan and season with salt and pepper. Add the sliced potatoes and simmer for 10 minutes, stirring them very gently now and then so as not to break up the slices. They are ready when they are just tender when pierced with the tip of a small, sharp knife.Season with freshly grated nutmeg and salt and pepper to taste. Spoon everything into the buttered dish, overlapping the top layer of potatoes neatly if you wish. Set aside while you prepare the lamb.Season the lamb all over with salt and pepper. Heat the oil in a frying pan and brown the lamb all over. Transfer the meat to a roasting tin, put in the oven and cook for about 15 minutes for pink lamb or 20 minutes for medium lamb. At the same time, bake the dauphinoise in the oven for 20–25 minutes or until golden and bubbling. Leave the potatoes to stand for 5–10 minutes before cutting and serving. Meanwhile, cover the lamb with foil and leave to rest for 5 minutes before carving the racks into individual cutlets. Put the roasting tin on the hob, add the wine or port and bring to the boil. Add the redcurrant jelly and stock, then season with salt and pepper. Bring to the boil and stir while the sauce reduces a little, then swirl in the butter. Add any juices from carving and serve with the lamb, dauphinoise potatoes and summer vegetable melange. Start by making the summer vegetable melange. Remove the greyish outer skins from the broad beans. Bring a pan of water to the boil and blanch the beans, then drain and set aside. Start by making the summer vegetable melange. Remove the greyish outer skins from the broad beans. Bring a pan of water to the boil and blanch the beans, then drain and set aside. Heat the butter in a pan over a medium heat and gently fry the shallot until soft. Add the flageolets, broad beans and peas and cook for a few minutes until the vegetables are softened but still have some bite and texture. Season with salt and pepper and stir through the herbs. Set aside. Heat the butter in a pan over a medium heat and gently fry the shallot until soft. Add the flageolets, broad beans and peas and cook for a few minutes until the vegetables are softened but still have some bite and texture. Season with salt and pepper and stir through the herbs. Set aside. Next, prepare the dauphinoise. Preheat the oven to 200C/180C Fan/Gas 6. Slice the potatoes very thinly by hand or using a mandolin or food processor. Lightly butter a 1.5 litre/2½ pint shallow ovenproof dish. Next, prepare the dauphinoise. Preheat the oven to 200C/180C Fan/Gas 6. Slice the potatoes very thinly by hand or using a mandolin or food processor. Lightly butter a 1.5 litre/2½ pint shallow ovenproof dish. Put the cream, milk and garlic in a large non-stick saucepan and season with salt and pepper. Add the sliced potatoes and simmer for 10 minutes, stirring them very gently now and then so as not to break up the slices. They are ready when they are just tender when pierced with the tip of a small, sharp knife. Put the cream, milk and garlic in a large non-stick saucepan and season with salt and pepper. Add the sliced potatoes and simmer for 10 minutes, stirring them very gently now and then so as not to break up the slices. They are ready when they are just tender when pierced with the tip of a small, sharp knife. Season with freshly grated nutmeg and salt and pepper to taste. Spoon everything into the buttered dish, overlapping the top layer of potatoes neatly if you wish. Set aside while you prepare the lamb. Season with freshly grated nutmeg and salt and pepper to taste. Spoon everything into the buttered dish, overlapping the top layer of potatoes neatly if you wish. Set aside while you prepare the lamb. Season the lamb all over with salt and pepper. Heat the oil in a frying pan and brown the lamb all over. Season the lamb all over with salt and pepper. Heat the oil in a frying pan and brown the lamb all over. Transfer the meat to a roasting tin, put in the oven and cook for about 15 minutes for pink lamb or 20 minutes for medium lamb. At the same time, bake the dauphinoise in the oven for 20–25 minutes or until golden and bubbling. Transfer the meat to a roasting tin, put in the oven and cook for about 15 minutes for pink lamb or 20 minutes for medium lamb. At the same time, bake the dauphinoise in the oven for 20–25 minutes or until golden and bubbling. Leave the potatoes to stand for 5–10 minutes before cutting and serving. Meanwhile, cover the lamb with foil and leave to rest for 5 minutes before carving the racks into individual cutlets. Leave the potatoes to stand for 5–10 minutes before cutting and serving. Meanwhile, cover the lamb with foil and leave to rest for 5 minutes before carving the racks into individual cutlets. Put the roasting tin on the hob, add the wine or port and bring to the boil. Add the redcurrant jelly and stock, then season with salt and pepper. Bring to the boil and stir while the sauce reduces a little, then swirl in the butter. Add any juices from carving and serve with the lamb, dauphinoise potatoes and summer vegetable melange. Put the roasting tin on the hob, add the wine or port and bring to the boil. Add the redcurrant jelly and stock, then season with salt and pepper. Bring to the boil and stir while the sauce reduces a little, then swirl in the butter. Add any juices from carving and serve with the lamb, dauphinoise potatoes and summer vegetable melange.