Gratin Dauphinois with Roast Lamb

Roast lamb

• 1 small Lamb leg bone-in
• 30 g Unsalted butter
• 4 cloves Garlic
• 3 sprigs Fresh rosemary
• 2 tsp Fine sea salt
• 1 tsp Black pepper

Gratin dauphinois

• 1.2 kg Yukon Gold potato
• 400 ml Double cream
• 250 ml Whole milk
• ½ tsp Ground nutmeg

1. Heat the oven to 220°C (430°F). Pat the lamb dry, then rub all over with the butter, 1 tsp of the salt, and 1/2 tsp of the pepper. Lightly crush 2 garlic cloves and tuck them into the roasting tin with 2 rosemary sprigs around the lamb.
2. Roast the lamb for 20 minutes to brown, then reduce the oven to 170°C (340°F). Continue roasting for 55 to 65 minutes for medium, or until a thermometer reads 60°C (140°F) in the thickest part away from the bone. Lift the lamb to a board, cover loosely, and rest for 20 minutes.
3. While the lamb roasts, peel the potatoes and slice them very thinly, about 2 to 3 mm. Halve the remaining garlic cloves and rub the cut sides around a baking dish, then discard the garlic. Add the potatoes to the dish, seasoning as you layer with the remaining salt, remaining pepper, and the nutmeg.
4. Pour the double cream and whole milk over the potatoes, pressing down so the liquid comes up between the slices. Bake at 170°C (340°F) for 60 to 70 minutes, until the potatoes are completely tender and the top is deeply golden. If the top colours too quickly, move the dish to a lower shelf for the final 15 minutes.
5. Let the gratin stand for 10 minutes so the cream settles slightly. Carve the lamb and serve alongside the gratin, finishing with the remaining rosemary sprig scattered over the lamb. Spoon a little of the gratin’s creamy sauce over the lamb at the table.

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