Rosemary Roast Lamb with Parmigiano Dauphinoise
Rosemary roast lamb is served with Parmigiano dauphinoise, honey carrots, bacon Brussels sprouts and red wine jus. Garlic and rosemary season the lamb while the creamy potatoes make it a full roast-style main.
Servings
Ingredients
- 450 g lamb roasting joint
- 3 carrots
- 450 g potatoes
- 200 g Brussels sprouts
- 1 bunch rosemary
- 3 garlic cloves
- 15 g red wine jus paste
- 150 g crème fraîche
- 10 g chicken stock paste
- 40 g Parmigiano Reggiano
- 90 g smoked bacon lardons
- 15 g honey
- 12 ml balsamic vinegar
- 150 ml water for the jus
- 50 ml water for the sauce
Instructions
- Heat the oven to 220°C/200°C fan. Bring the lamb to room temperature and set a pan of salted water to boil.450 g lamb roasting joint
- Cut the carrots into batons, slice the potatoes into 1 cm rounds and halve the Brussels sprouts. Chop the rosemary and grate the garlic.3 carrots, 450 g potatoes, 200 g Brussels sprouts, 1 bunch rosemary, 3 garlic cloves
- Place the lamb on a baking tray. Season, drizzle with oil and rub with half the rosemary and half the garlic.
- Add the carrots to the tray with oil, seasoning and the remaining rosemary. Roast the lamb and carrots until the lamb is browned and cooked to your liking.
- Simmer the potato slices for 8–12 minutes until just tender. Drain carefully.
- Boil the jus water, stir in the red wine jus paste and simmer for 5–6 minutes until thickened.150 ml water, 15 g red wine jus paste
- Cook the remaining garlic briefly in the empty potato pan. Add crème fraîche, stock paste, sauce water and half the Parmigiano, then bring just to the boil.150 g crème fraîche, 10 g chicken stock paste, 40 g Parmigiano Reggiano
- Layer the potato slices with the sauce in an oven dish. Finish with the remaining Parmigiano and bake for 15–20 minutes until golden.450 g potatoes, 40 g Parmigiano Reggiano
- Rest the lamb loosely covered for 10 minutes. Toss the carrots with honey.15 g honey
- Fry the sprouts with bacon until browned, then add balsamic vinegar and a splash of water. Cover briefly until tender.90 g smoked bacon lardons, 12 ml balsamic vinegar, 50 ml water
- Slice the lamb and serve with dauphinoise, bacon sprouts, honey carrots and red wine jus.
Chef's notes
- Resting the lamb is essential; slice it too soon and the juices will run.
- Keep the dauphinoise sauce just loose enough to coat the potatoes before baking.
- Add the honey to the carrots after roasting so it glazes rather than burns.
- Prepare the dauphinoise earlier and bake it while the lamb rests if timing is tight.
Drink pairing
Rosemary lamb and red wine jus pair best with structured reds or bright non-alcoholic drinks that cut through the dauphinoise.
Alcoholic
- Rioja Reserva
- Côtes du Rhône
- Bordeaux Supérieur
Non alcoholic
- Pomegranate and rosemary spritz
- Sparkling cranberry water
- Alcohol-free red wine
Nutrition per serving
Calories: 1140kcal (57%) | Carbohydrates: 79.2g (26%) | Protein: 73.2g (146%) | Fat: 60.1g (92%) | Saturated Fat: 30.3g (189%) | Sodium: 1520mg (66%) | Fiber: 10.2g (43%) | Sugar: 23.9g (27%)
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