Lamb Leg Steaks, Dauphinoise Potato, Jerusalem Artichoke Puree & Minted Peas

IMG_3633On a recent trip to our local butchers we saw a couple of large juicy looking lamb leg steaks on offer. We’d not had lamb for a while so decided to snap them up for our Sunday dinner that evening. I decided that I wanted Dauphinoise potatoes to go with them so we had these as well as some minted peas. We thought we needed another veg and had a couple of Jerusalem artichokes in the fridge so decided to puree these as well. The lamb was delicious and the rather classical flavours of peas, mint and rosemary from the potatoes was lovely. The creamy puree added another texture to the plate. A great twist on the traditional roast and perfect for just the two of us.

Serves 2

IngredientsIMG_3626

For the lamb:

  • 2 large lamb leg steaks (ask you butcher)
  • pinch salt and pepper to season
  • knob of butter for cooking

For the Dauphinoise:

  • 2 large potatoes, peeled and thinly sliced into about 2-3mm thick slices
  • 450ml double cream
  • 4 cloves garlic, crushed
  • few leaves fresh rosemary

For the Artichoke Puree:IMG_3620

  • 2 jerusalem artichokes, peeled and chopped
  • 200ml milk
  • 50ml double cream
  • 50g butter
  • salt and ground white pepper to taste

For the Minted Peas:

  • 100g fresh or frozen peas
  • 1tsp mint sauce or mint jelly ( you could make your own but I cheated)

Method:

  1. Firstly prepare the puree – when made it can quickly be reheated on the stove when everything is ready. Bring the milk to the boil in a saucepan and then add the artichokes. Bring these back to the boil and simmer until tender (when a knife can slide in and out easily).
  2. Drain the artichokes and put in a blender. Add the butter and cream and blend until smooth. Put back into a small saucepan and season to taste, then leave until you are ready to eat before re-heating.
  3. Next prepare the Dauphinoise: Layer the sliced potatoes in a small gratin dish and season with salt and pepper to every layer.IMG_3622
  4. Add the garlic and rosemary to the cream and bring to the boil on the stove. Take off the heat and leave for 5 minutes to infuse. Strain the cream and then pour into the gratin dish  – it will seep between the layers. When all the cream is in press down on the potatoes with your hands, the cream should rise up a little and the potatoes compress down.
  5. Cover with foil and put in the oven for 30mins at 180 degrees. Check at this point and remove the foil. Cook for about 10-20minutes more, or until the top is golden brown.
  6. About 10 minutes before you are ready to eat, season up the lamb steaks with the salt and pepper. Heat some oil and butter in a frying pan and sear off the lamb steaks for a few minutes on either side, then pop into the oven for about another 5minutes if you like you lamb pink, or a bit longer if you don’t.
  7. Bring a pan of water to the boil, pop in the peas and bring back to the boil for 30 seconds. Drain and mix in the mint sauce or jelly.
  8. Serve!!

Happy eating 🙂

IMG_3631

IMG_3632

IMG_3633

3 thoughts on “Lamb Leg Steaks, Dauphinoise Potato, Jerusalem Artichoke Puree & Minted Peas

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s