Herb-crusted lamb with a gratin of leeks and brussels sprouts
- February 2011
- Serves 4
- Takes 25 minutes to make, 30 minutes to cook, plus resting
Serve this herb-crusted lamb and creamy, cheesy leek and brussel sprout gratin as a Sunday roast alternative or as part of a laid back dinner party menu.
- 34.4g (16g saturated)
- 17.1g (5.5g sugars)
- 2 x 200g lamb neck fillets
- 1 tbsp olive oil, plus extra for rubbing and drizzling
- 1 garlic clove, lightly crushed
- 2 leeks, cut into medium pieces
- 150g brussels sprouts, trimmed and halved if large
- 25g unsalted butter
- 25g plain flour
- 250ml semi-skimmed milk
- Good grating of fresh nutmeg
- 100g mixed grated Gruyère and Cheddar
- 30g fresh breadcrumbs
- Large handful of fresh flatleaf parsley, finely chopped
- A few fresh rosemary sprigs, leaves stripped and finely chopped
- Preheat the oven to 200°C/fan180°C/gas 6. Rub the lamb with a little olive oil, then rub all over with the garlic clove. Season well.
- Blanch the leeks and sprouts in boiling water for a couple of minutes. Drain and refresh under cold water, then drain again.
- Melt the butter in a saucepan over a low heat, then stir in the flour and cook for a couple of minutes. Gradually add the milk, stirring constantly, to form a smooth sauce. Season well with nutmeg, salt and pepper, then add most of the cheese.
- Stir through the leeks and sprouts, then transfer to an ovenproof dish and top with the breadcrumbs and the remaining cheese.
- Heat the oil over a medium-high heat in a frying pan, while you mix the herbs together on a plate. Quickly sear the meat on all sides, then roll in the herbs. Put in a roasting tin and drizzle with a little more oil. Cook the lamb and the gratin in the oven for 15-20 minutes until the lamb is cooked but still pink in the middle, and the gratin is golden and bubbling. Leave the lamb to rest for 5 minutes on a warmed plate, loosely covered in foil, then slice into pieces and serve with the gratin.
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