Rack of lamb with potato dauphinoise
Ingredients
- butter, for greasing
- 750g/1lb 9oz floury potatoes, preferably Maris Piper, thinly sliced on a mandolin
- 2 garlic cloves, thinly sliced
- 2 tsp freshly grated nutmeg
- 200ml/7fl oz double cream
- 100ml/3½fl oz milk
- 100g/3½oz Emmental, grated
- dash olive oil
- 2 x 6-bone racks of lamb, French-trimmed
- 2–3 fresh rosemary sprigs
- salt and freshly ground black pepper
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