Recipes with Dainess Chef’s School: Lamb Rack / Espagnole Sauce with Gratin Dauphinois


Lamb Rack with Espagnole Sauce and Gratin Dauphinois is a French dish that combines tender, juicy lamb with a rich brown sauce and a creamy potato gratin.

To make the lamb rack, the lamb is seasoned with garlic, olive oil, salt, pepper, rosemary, and thyme, then roasted in the oven until it is cooked to your desired doneness. The result is a succulent and flavorful piece of meat that is perfect for special occasions.

The Espagnole sauce, also known as brown sauce, is a classic French sauce that is made by sautéing onions, carrots, and celery in butter until they are soft and fragrant. Flour is then added to the mixture to create a roux, which is cooked until it is golden brown. Beef broth and red wine are then added to the roux, and the sauce is simmered until it thickens and becomes rich and flavorful. The finished sauce is then poured over the lamb rack to add a savory depth of flavor.

The Gratin Dauphinois is a traditional French dish that is made by layering thinly sliced potatoes in a baking dish, then pouring over a mixture of heavy cream, minced garlic, salt, and pepper. The dish is then baked until the potatoes are tender and the top is golden brown and crispy. Grated Gruyere cheese is then sprinkled on top of the gratin to add a rich and nutty flavor.

Overall, Lamb Rack with Espagnole Sauce and Gratin Dauphinois is a decadent and satisfying dish that is sure to impress your dinner guests.


  • 1 or more Frenched Lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack)
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 2 cloves garlic, minced
  • Salt
  • Ground black pepper
  • 2 tablespoons extra virgin olive oil


Marinate the lamb:

  1. Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Rub with salt and
    freshly ground black pepper. Place in a thick plastic bag with olive oil.
  2. Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as
    you can from the bag and seal. Place in a container to catch any leaks.
  3. Marinate in the refrigerator overnight, or at room temperature for 1 1/2 to 2 hours as the
    lamb is coming to room temperature in the next step.
  4. Remove the lamb from the refrigerator 1 1/2 to 2 hours before you cook it so that it
    comes to room temp. If the meat is not at room temperature, it won’t cook evenly and
    may still be raw inside while the outside is cooked.
  5. Score the fat, sprinkle with salt and pepper, wrap bones in foil, place in pan fat side up:

Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart.

  1. Rub the rack all over with more salt and pepper. Place the lamb rack bone side down (fat
    side up) on a roasting pan lined with foil. Wrap the exposed rib bones in a little foil so
    they don’t burn.
  2. Roast at high heat to brown, then reduce heat to finish:
  3. Place the roast in the oven at 450°F for 10 minutes (longer if roasting more than one
    rack), or until the surface of the roast is nicely browned.
  4. Then, lower the heat to 300°F. Cook for 10 to 20 minutes longer (depending on the size
    of the lamb rack, if you are roasting more than one rack, and how rare or well done you
    want your lamb). A meat thermometer inserted into the thickest part of the meat should
    read 125°F for rare or 135°F for medium rare.
  5. Use a meat thermometer. Many factors can affect cooking time like the shape of the roast,
    the fat marbling, and your individual oven characteristics. This is too lovely and tender a
    roast to risk overcooking.
  6. Rest the roast 15 minutes before serving:
  7. Remove from oven, cover with foil, and let rest for 15 minutes.
  8. Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per

Gratin Dauphinois

Ingredients                                                                 Quantity

Potatoes (Slices)                                                          150g

Whole Milk                                                                 100g

Egg yolks                                                                     2

Nutmeg                                                                       tbsp

Gruyere cheese                                                           250g

Cooking cream                                                            150g

White pepper                                                              TT

Salt                                                                              TT

Garlic optional

Butter                                                                          as needed


  • Wash and peel potatoes and cut into thin slices with width of 3mm
  • Pour milk and cream (half and half) into a saucepan heat milk on a simmering heat
    slowly until milk reaches a boiling point, remove from heat strain, if possible, set aside
  • Layer potatoes in a loaf pan or pie dish NB grease pan before layering to avoid it from
  • Whisk egg yolk into half and half and pour on potatoes, repeat this by overlapping
    potatoes and sprinkling with nutmeg and a little amount of cheese do this until half and
    half and cheese is incorporated, topped with remaining of cheese and place in an oven
    for 35minutes with oven temperature of 180 degrees.

Espagnole (Brown Sauce)

  • Mirepoix, medium dice 2 lb.                 960 g
  • Clarified butter 8 fl. Oz.            240 ml
  • Flour             8 oz.                 240 g
  • Brown stock             5 qt.                4.8 lt
  • Tomato purée                         8 oz.                240 g


  • Bay leaf 1                     1
  • Dried thyme             ½ tsp.               2 ml
  • Peppercorns, crushed             ¼ tsp.              1 ml
  • Parsley stems             8                     8
  • Salt and pepper TT                   TT


  1. Sauté the mirepoix in the butter until well caramelized.
  2. Add the flour and cook to make a brown roux.
  3. Add the stock and tomato purée to the roux. Stir to break up any lumps of roux. Bring to
    a boil; reduce to a simmer.
  4. Add the sachet.
  5. Simmer for approximately 1½ hours, allowing the sauce to reduce. Skim the surface as
    needed to remove impurities.
  6. Strain the sauce through a china cap lined with several layers of cheesecloth. Adjust
    seasonings if the sauce will be used on its own and cool in a water bath or hold for

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