Photo: Emiliano Vittoriosi
Lamb with dauphinoise potatoes and sticky port sauce
25 ingredients
30 min + 1 hr
Serves 4
openrecipes
For a special meal or dinner party try this elegant rack of lamb with potato gratin and a sweet port sauce.
Estimated Nutrition (whole recipe, rough)
975
Calories
40g
Protein
61g
Fat
71g
Carbs
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Redcurrant | not in our table | 0 |
| Arrowroot | not in our table | 0 |
| Broad Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- large knob of butter
- 500g/1lb 2oz King Edward
- 285ml/10fl oz double cream
- 285ml/10fl oz full-fat milk
- 1 garlic
- pinch freshly grated nutmeg
- 1 bay leaf
- salt and freshly ground black pepper
- 100g/4oz Gruyère
- 1 kg/2lb 4oz lamb
- 1 stick celery
- 1 medium onion
- 1 carrot
- 1 potato
- 400-450ml/14-15fl oz lamb stock
- 150ml/5fl oz ruby port
- 5 tbsp redcurrant jelly
- salt and freshly ground black pepper
- 1 tsp arrowroot
- 110g/4oz redcurrants
- 8-bone rack of lamb
- salt and freshly ground black pepper
- , for frying olive oil
- handful podded broad beans
- 8 baby leeks
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes