Artichoke, Potato & Rebluchon Gratin with Best End of Lamb in a Dijon Glaze

Artichokes, potatoes and dreamy Alpine cheese make a perfect base for tender, herby crumbed lamb
By Ed Baines
Artichoke, Potato & Rebluchon Gratin with Best End of Lamb in a Dijon Glaze
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: medium

Ingredients

main

  • 1 small white onion, finely chopped
  • 4 cloves garlic, crushed
  • 2 packets fresh spinach
  • 5 Desirée potatoes, very finely sliced
  • 10 jerusalem artichokes, sliced
  • 125 ml white wine
  • handfuls tarragon, finely chopped
  • 1 small bunch parsley, finely chopped
  • 600 ml double cream
  • 400 g reblochon cheese, grated
  • pinches nutmeg
  • salt and black pepper
  • 500 g unsalted butter

For the Lamb:

  • 1 middle neck and best end of lamb, French trimmed on the bone
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 2 tbsp rosemary
  • 1 tbsp finely chopped thyme
  • 50 g breadcrumbs
  • 125 ml port
  • 225 ml reduced veal stock

Method

1. Brush an ovenproof dish with a little melted butter and set the oven to 160°C/gas 3. Melt the butter in a large saucepan and add the onions, garlic, spinach, potatoes and artichokes.

2. Add the wine, bring to the boil and simmer until reduced by one third.

3. Stir in the herbs and cream and bring to the boil. Remove from the heat, stir in the Rebluchon cheese and nutmeg. Season to taste. Transfer to the prepared dish and bake for 45 minutes.

4. For the lamb, heat the olive oil in a frying pan over a medium heat and seal the lamb all over.

5. Mix the mustard and honey together and brush liberally all over the lamb.

6. Mix the chopped herbs and breadcrumbs together and roll the sealed lamb in this mixture.

7. Increase the oven temperature to 200°C/Gas 6. Transfer the lamb to a roasting pan and cook for 12 minutes.

8. Remove the lamb and leave to rest. Deglaze the roasting pan with the port and simmer until reduced by half. Add the veal stock and reduce until the sauce has thickened slightly.

9. Slice the lamb into cutlets and serve immediately with the artichoke, potato and Rebluchon gratin.

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