Ingredients
For the dauphinoise potatoes
50g/2oz unsalted butter, softened
1-1.2kg/2lb 4oz-2lb 9oz white potatoes, peeled and thinly sliced
2 garlic cloves, finely chopped
250ml/9fl oz full-fat milk
250ml/9fl oz double cream
For the lamb
1-1.2kg/2lb 4oz-2lb 9oz crown of lamb, trimmed
salt and freshly ground black pepper
For the mint sauce
6 tbsp cider vinegar
1½ tbsp caster sugar
5 tbsp finely chopped fresh mint leaves
For the vegetables
400g/14oz broccoli florets
200g/7oz fine green beans, trimmed
175g/6oz baby carrots, trimmed
Method
1. For the dauphinoise potatoes, preheat the oven to 160C/325F/Gas 2.
2. Grease a medium-sized ovenproof dish with half of the butter and place the dish into a deep roasting tray to catch any drips.
3. Arrange a layer the potatoes into the bottom of the ovenproof dish. Sprinkle over some of the chopped garlic and season, to taste, with salt and freshly ground black pepper. Repeat the process to create several layers of potato and chopped garlic.
4. Mix together the milk and cream and pour the mixture over the layered potatoes, adding as much of the liquid as possible until it just covers the potatoes.
5. Dot the top layer of potatoes with the remaining butter and cover the dish with aluminium foil. Transfer to the oven and cook for 1½ hours, or until the potatoes are just tender (check halfway through cooking and if necessary, top up the dish with any remaining milk and cream mixture).
6. Remove the foil from the potatoes and return them to the oven, uncovered. Cook for a further 30 minutes, or until the potatoes are golden-brown and tender.
7. For the lamb, increase the oven temperature to 200C/400F/Gas 6.
8. Season the crown of lamb with salt and freshly ground black pepper and place it into a roasting tray. Roast in the oven for 25-30 minutes for medium, or for 30-35 minutes (or longer) for well done. When the meat is cooked to your liking, remove from the oven and set aside to rest for 10 minutes.
9. For the mint sauce, bring the cider vinegar and sugar to a simmer in a non-reactive pan. Add the chopped mint and stir until well combined. Set aside for 5-10 minutes to allow the flavours to infuse.
10. For the vegetables, bring a pan of salted water to the boil, suspend a steaming basket over the pan, then add the broccoli florets, green beans and baby carrots and cover with a lid. Steam for 5-8 minutes, or until just tender.
11. To serve, carve the lamb into two-bone portions and place two portions into the centre of each serving plate. Spoon the vegetables and dauphinoise potatoes alongside. Drizzle over the mint sauce.
