Artichoke, potato & rebluchon gratin with best end of lamb in a Dijon glaze

Ingredients

  • 1 small white onion, finely chopped
  • 4 cloves garlic, crushed
  • 2 packets fresh spinach
  • 5 Desire 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

Description

Artichokes, Potatoes And Dreamy Alpine Cheese Make A Perfect Base For Tender, Herby Crumbed Lamb

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