Lamb Au Gratin Food

CRUSTED FRESH HERBED RACK OF LAMB WITH POTATO LEEK GRATIN AND ROASTED GARLIC SAUCE

Steps:

• For the Gratin: Preheat the oven to 350 degrees F.
• Slice the potatoes into 1/4-inch slices. Slice the leeks into thin circles. Mix the butter and the garlic together and set aside. Season the cream with salt, white pepper, and nutmeg. Layer the potatoes, the leeks, the garlic butter, and then the cream, alternating until the potatoes are lightly covered with the cream. Bake for 30 minutes.
• For the Lamb: Sear the lamb in olive oil in a roasting pan until golden, fat side down first. Remove and allow to rest for 5 minutes. Brush the mustard onto both sides of the seared lamb. Season with salt and pepper. Mix together all of the herbs. Dredge both sides of the lamb in the herbs, pressing lightly so the herbs adhere. In the same roasting pan the lamb was cooked in, add the 20 cloves of garlic and place the lamb on top. Cook in the oven for 15 minutes or until medium-rare. When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest.
• Place the roasting pan on top of the stove over medium heat. Remove the garlic and set aside. Discard all the fat. Add the thyme, white wine, and the stock and reduce by half.
• Place half of the roasted garlic in a blender. Add the reduced stock and wine mixture and puree until smooth. Add the tablespoon of butter and pulse to incorporate. Season with salt and pepper.
• To Serve: Place a large scoop of the gratin in the center of a plate. Slice the lamb every two chops and place on top of the gratin. Pour the sauce over the lamb and garnish with the remaining roasted garlic and your favorite seasonal vegetables.

LAMB CHOPS AU GRATIN

Steps:

• Broil or grill the chops for 5-10 minutes on each side, depending on the thickness.
• Remove and keep warm.
• Melt the butter in a non-stick pan, add the onions and cook until soft.
• Add the beer and herbs and boil for 1 minute, stir in the cream and heat through.
• Remove from the heat, add the cheese and chives and stir until melted.
• Pour over the chops and serve immediately.

RACK OF LAMB WITH NEW POTATO, ONION & THYME GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat a small roasting tin, and coat the lamb with 1 tbsp of the oil and some sea salt. Place the lamb, skin-side down, in the tin until the fat has turned brown, then sear all over. Transfer to a plate.
• Add the onion to the tin and cook for about 10 mins until soft. Stir in the potatoes, thyme, garlic and stock, and press down with a spoon. Put the lamb on top and roast in the oven for 25-30 mins until the potatoes are tender and the lamb cooked to your liking.
• Leave to rest under some foil for about 10 mins. Slice the lamb into cutlets and scatter with the reserved thyme sprigs. Serve with a spoonful of the potatoes and some simply cooked asparagus, if you like.

PROVENçAL LEG OF LAMB WITH POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees.
• In a large saucepan, bring the potatoes, salt and milk to a boil over medium-high heat, stirring occasionally so the potatoes do not stick to the bottom of the pan. Reduce the heat to medium and cook, stirring from time to time, until the potatoes are tender, about 15 minutes. Season with pepper. Remove from the heat and set aside.
• Combine the parsley and garlic and sprinkle half into a large oval gratin dish, measuring about 16 by 10 by 2 inches. Spoon the potato-and-milk mixture into the pan and sprinkle with the remaining parsley and garlic mixture.
• Carefully trim the fat from the lamb. Season with salt and pepper and place the lamb on top of the potatoes. Roast, uncovered, about one hour, or from eight to 10 minutes per pound. Do not turn the lamb.
• Combine the ingredients for the herb crust. After the lamb has been roasting for about 45 minutes, sprinkle the meat with the herb, garlic and bread-crumb mixture. Remove from the oven and let sit 20 minutes before serving.
• To serve, carve the lamb into thin slices and arrange on warmed dinner plates or on a serving platter, with the potatoes alongside.

CREAMY LAMB'S-QUARTERS GRATIN

Steps:

• Make Filling:
• Preheat the oven to 350° F with the rack in the middle. Butter a 2-quart shallow baking dish.
• Bring 1-inch salted water to a boil in a large saucepan. Meanwhile, wash lamb's-quarters in a large bowl of cold water and drain well. Trim any coarse, woody stems at bottom (don't go crazy with trimming; young lamb's-quarter stems cook up tender and delicious).
• Add lamb's-quarters to pot and cook over medium heat, covered, until leaves are wilted and stems are tender, 2 to 3 minutes. Drain the greens in a large sieve or colander and rinse well under cold running water. Drain again, pressing out excess liquid with the back of a large spoon. Coarsely chop greens and transfer to a bowl. Dry saucepan and reserve.
• Cook scallions in olive oil with 1/4 teaspoon salt in reserved saucepan over medium heat, stirring, until softened, 3 to 4 minutes. Combine scallion mixture with greens in bowl. Reserve saucepan again.
• Melt butter in reserved saucepan over medium-low heat and stir in flour. Cook, stirring, 2 minutes, then whisk in milk and bring to a boil, whisking. Reduce heat and simmer sauce, whisking, 2 minutes (it will be thick). Remove from heat and whisk in nutmeg, zest, and salt and pepper to taste.
• Mix sauce into greens mixture. If the mixture is too thick, thin with a little additional milk; season with salt and pepper. Spread out mixture in baking dish.
• Make Topping:
• Toss together crumbs, cheeses, and oil until combined well. Sprinkle topping evenly over greens mixture and bake in oven until crumbs are golden and mixture is bubbling, about 30 minutes.
• Cooks' Notes:
• The best way to make coarse fresh breadcrumbs is to cube fresh bread, then grind it in small batches in a blender (a food processor is not as good at grinding crusty bread into breadcrumbs because the crusts get stuck in the blade).
• Creamy lamb's-quarters mixture and crumb mixture can be made 1 day ahead and kept separately in airtight containers, chilled.

LAMB AU GRATIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease a covered baking dish.
• Heat a large skillet over medium-high heat. Cook and stir ground lamb in the hot skillet until some of the fat begins to render; add onion, carrots, and garlic. Continue to cook and stir the mixture until the lamb is completely browned and crumbly, 5 to 7 minutes. Stir soup mix into the lamb mixture; remove skillet from heat.
• Melt butter in a saucepan over medium heat. Whisk flour into butter, 1 tablespoon at a time, making sure there are no lumps between additions. Pour milk into the butter mixture while whisking; continue to whisk until the milk thickens and the mixture is smooth.
• Switch heat below saucepan to 'off.' Stir Cheddar cheese and Havarti cheese into the milk mixture until the cheese is melted and the sauce is smooth.
• Spoon a small amount of the cheese sauce into the beaten egg in a bowl; whisk together to temper the egg. Pour the tempered egg into the cheese sauce and stir.
• Arrange sliced potatoes in the bottom of the prepared baking dish, overlapping to make a layer about 1/2-inch deep; season with salt and pepper. Pour about 1/3 of the cheese sauce over the potatoes and spread into an even layer. Spread the lamb mixture evenly atop the cheese sauce layer. Layer remaining potatoes atop the lamb; season again with salt and pepper. Pour remaining cheese over the top. Cover baking dish.
• Bake in preheated oven until the potatoes are tender, about 90 minutes. Remove cover and continue baking until the top browns, about 30 minutes more.

MARRAKECH LAMB WITH TAHINI SQUASH GRATIN

Steps:

• Remove the lamb from the fridge and allow to come to room temperature while you prepare the stuffing. Heat half the oil in a large frying pan, add the onion and fry for 8-10 mins until starting to turn golden. Add the garlic and spices and cook for 1 min more, then scoop out into a large bowl. Add the breadcrumbs, herbs, pistachios, feta, cherries, lemon and tahini. Season and mix everything together. Unroll the lamb and season well on both sides. Pack the stuffing down the centre of the lamb, pressing to help it stick, then re-roll and tie up with kitchen string (see tip, below left). Flip the lamb over so it is seam-side down, and pack any stuffing that has fallen out back in. Heat oven to 200C/180C fan/gas 6.
• Now assemble the gratin. Slice the squash in half to separate the thinner top half and the bulbous bottom half. Peel both pieces with either a sturdy peeler or a sharp knife. Cut down the centre of the thinner piece, then slice very thinly into half moons. Halve the bottom piece and scoop out the seeds, then thinly slice this too. Whisk the tahini, cream and stock in a jug with some seasoning. Arrange the sliced squash in a shallow ovenproof baking dish, approximately 22 x 30cm, seasoning well between the layers. Finish with a layer of neatly lined-up half moon slices. Pour over the tahini stock.
• Place the lamb on top of the gratin, seam-side down, and rub with the remaining oil. Place in the centre of the oven and roast for 1 hr 20 mins for slightly pink lamb. Lift the lamb off the gratin and transfer to a plate, covered with foil to keep warm, and leave to rest. 4 While the lamb rests, increase oven to 220C/200C fan/gas 7. Spoon any excess fat off the top of the gratin, then return to the oven for 20 mins until golden and crisp. Place the lamb back on top of the gratin to serve, scattered with mint leaves and a pot of Saffron yogurt (see tip, below left) on the side.