Roast Lamb with Gratin Dauphinois and Brussel Sprouts
Whilst I always aim for a minimum of fuss when cooking I am sufficiently enamored of gratin dauphinois to think it merits an additional 10 minutes or so preparation time. Purists – especially French ones – are horrified by the idea of adding cheese but I’ve tried it with and without on many occasions and just prefer it with. I have a good friend who insists on adding ice cubes to her white wine which similarly appalls me but à chacun son goût.
British sprouts are still available and I love them so they are my green vegetable de choix and a butterflied leg of lamb is simple to cook and delicious to eat so that is the rationale behind this month's assemblage.
Ingredients: (Serves 4 adults)
A (de-boned) 'butterflied' leg of lamb of about 600g weight.
2 Small White Onions
6 Cloves of Garlic Peeled and Sliced
3 Sprigs of Rosemary
2 Glasses of Red Wine
Salt and Pepper
6-8 Medium-sized Potatoes Peeled and Thinly-sliced
Brussel Sprouts x 400g – Washed and Trimmed
Pre-heat the oven to 180 degrees C. (fan) or 190 degrees (regular).
Rub butter around the inside of a roasting dish then line it with a layer of very thinly sliced potatoes. Add a few drops of cream and small knob of butter and a little finely-chopped garlic and season with salt and pepper.
Repeat the above process adding 2-3 dessert spoons of milk.
Add another layer of potatoes, garlic, butter and seasoning and perhaps one more spoon of milk.
When you have about 5 layers of potatoes the roasting dish should be full and you can add a generous handful of grated cheddar to the top layer and season with salt and pepper.
Prepare the lamb (as below) then add it and the gratin to the oven.
Liberally stud the lamb with garlic and season with salt and pepper.
Place it skin side up in a lightly-oiled roasting dish and place the rosemary on top of it.
Let it warm in the oven for 10 minutes before adding the red wine and halved onions.
After 35 minutes total cooking time remove the lamb dish from the oven and cover it closely with tin foil.
Allow the gratin to continue cooking for a total of about 50 minutes until nicely browned and cooked through.
Turn the oven off and place some plates or shallow bowls inside it to warm up as it cools down.
Rapidly steam the sprouts on the hob in 2-3cm of water. Once boiling well turn off the heat drain them and season them. Then place the lid on the pan.
Now serve the gratin with slices of the lamb and onions with plenty of the gravy and the just-cooked sprouts.
Serve with a glass of red wine – this month's Saumur Champigny: Domaine Filliatreau 2019 would be perfect.