Mothers Day Surprise: Rack of Lamb!

Virgin Wines
Author – Luke Leeder

Mother’s Day is just around the corner, and if you’re struggling for a little inspiration, it’s VW to the rescue. Now, this is a tasty little something, and honestly…it sounds pretty damn good too.

“Rack of lamb with dauphinoise potatoes, asparagus puree and herby roast veg” – It’s impossible to not be impressed. Promise this for dinner and the brownie points will be raining down.

a picture of a rack of lamb

Serves 2-3


For the lamb

  • Rack of lamb (around 6 cutlets worth)
  • 3 cloves of garlic (minced)
  • 1 sprig of rosemary (chopped)

 Potato Dauphinoise

  • 500 grams medium potatoes
  • 250 ml double cream (1 300ml pot can be used for both potatoes and asparagus)
  • 400ml full fat or semi skimmed milk
  • 3 garlic cloves

Asparagus puree

  • 1 pack of asparagus spears
  • 50ml double cream (left over from potatoes)

Herby roast veg

  • 2 large carrots
  • 2 large parsnips
  • Blend of dried mixed roasting herbs (rosemary, thyme, oregano, parsley and sage work well with this)


For the Lamb

  • The night before you cook the recipe. Mix three tablespoons of olive oil with the garlic and rosemary then rub all over the lamb to marinate and leave in the fridge.

For the potato Dauphinoise (have oven preheated to 180 degrees c)

  • Peel potatoes then slice very thinly (around 2-4 mm) and layer evenly into a baking dish until all potatoes are used and there is a small gap from the top of the dish.
  • Mix the cream, milk and crushed garlic into a measuring jug, season with salt and pepper then pour over the potatoes until they are all just covered by the mixture.
  • *Optional Sprinkle over some cheese (I used parmesan as gives a nice subtle flavour)
  • Add to oven and cook for around 40-60 minutes until top is golden brown and cream mixture has thickened.

a picture of lamb and veg

For The Roasted Herby Veg

  • Peel, then chop the carrots and parsnip into small batons and place into a pot of boiling water and par boil for around 3-6 minutes until they are beginning to soften up but are still quite firm. Drain and set aside.
  • Pour a good glug of oil into a medium-sized roasting tray and pop in the oven for a minute for the oil to warm up.
  • Take the tray out of the oven and pour in the veg, mix the oil onto the veg and then sprinkle over some mixed herbs and season with salt & pepper. Pub back in oven for 35-45 minutes or until they are a crisp golden brown. Once cooked, take out of oven and set aside as can be warmed back up when before serving

For The Asparagus Puree

  • While the veg and potatoes are cooking away. Roughly chop the asparagus, removing the base of the spears then add to a pan of salted, boiling water along with the garlic and cook for 3-4 minutes until slightly tender.
  • Drain the asparagus and garlic then place into a bowl of ice-cold water to stop the cooking process and keep the colour of the asparagus.
  • Drain again and add to the blender with 3 tablespoons of the cream and a tablespoon of olive oil then season with salt and pepper. Transfer into a pan to warm up before serving.

For The Rack of Lamb

  • Heat a couple of tablespoons of oil in a large, non-stick pan on a medium heat.
  • Add the lamb and cook until browned. Around 5 minutes each side.
  • Remove potatoes from oven and sit aside.
  • Transfer lamb onto a roasting tray and place in oven. Cook for 12 minutes for rare or 15-17 minutes to medium rare.
  • Remove from oven and place on a board to rest for around 5-7 minutes. Lower the heat of the oven and add the veg back in to warm up.

For The Gravy

  • Add the lamb stock to a measuring jug and pour over 500 ml of boiling water and stir until dissolved. Add some red wine if wanted
  • Heat a small pan on a medium/high heat and add a large tablespoon of butter until melted.
  • Add a tablespoon of flour and quickly stir until the butter and flour makes a paste
  • Whilst whisking, add a small amount of the lamb stock to the mix at a time until thickened, then continue process until a silky gravy is made. Reduce heat and keep simmering until ready to serve.

To Serve

  • Place the potatoes onto the plate using a metal ring if you have one, if not use a knife to cut into neat squares.
  • Add the asparagus puree and spread using the back of a spoon
  • Place two or three lamb cutlets over the puree and resting on the potato.
  • Add the veg to the plate and pour the gravy over the lamb and enjoy!

Virgin Wines

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