Rack of lamb with persillade and gratin de Jabron

Name: Rack of lamb with persillade and gratin de Jabron
Cuisine: French
Ingredients: 1 pair of best ends of lamb - prepared as racks; A little oil for cooking; 1 tablespoon Dijon mustard; 1 kg maincrop potatoes - of a similar size if possible; 3 large garlic cloves; 300 ml milk; 300 ml double cream; 50 g grated Gruyère or mature Cheddar; 50 g grated Gruyère or mature Cheddar; 4 tablespoons each unsalted butter, fresh breadcrumbs and chopped flat-leaf parsley; 4 tablespoons each unsalted butter, fresh breadcrumbs and chopped flat-leaf parsley; 4 tablespoons each unsalted butter, fresh breadcrumbs and chopped flat-leaf parsley; 1 small onion - chopped; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

For
6

Difficulty
Easy

Appears in

Salt is Essential

By Shaun Hill

Published 2016

About

This was the Capital’s most popular main course during my time there in the late 1970s. The recipe is straightforward for both parts of the dish. The initial menu for the place had been devised by a French chef, Pierre Gleize, who had a restaurant, La Bonne Etape, in the French Alps. The Jabron of the potato accompaniment is the name of the valley near his restaurant. Persillade is a stuffing, in this instance used to make a crust. It has variations that include chopped gar

Ingredients

Europe
France
Main course

Ingredients

Method