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

Ed Baines from Good Food Live
Artichokes, potatoes and dreamy Alpine cheese make a perfect base for tender, herby crumbed lamb

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

Method

1. Brush an ovenproof dish with a little melted butter and set the oven to 160°C/gas 3. Melt the butter in a large saucepan and add the onions, garlic, spinach, potatoes and artichokes.

2. Add the wine, bring to the boil and simmer until reduced by one third.

3. Stir in the herbs and cream and bring to the boil. Remove from the heat, stir in the Rebluchon cheese and nutmeg. Season to taste. Transfer to the prepared dish and bake for 45 minutes.

4. For the lamb, heat the olive oil in a frying pan over a medium heat and seal the lamb all over.

5. Mix the mustard and honey together and brush liberally all over the lamb.

6. Mix the chopped herbs and breadcrumbs together and roll the sealed lamb in this mixture.

7. Increase the oven temperature to 200°C/Gas 6. Transfer the lamb to a roasting pan and cook for 12 minutes.

8. Remove the lamb and leave to rest. Deglaze the roasting pan with the port and simmer until reduced by half. Add the veal stock and reduce until the sauce has thickened slightly.

9. Slice the lamb into cutlets and serve immediately with the artichoke, potato and Rebluchon gratin.

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Serves: 4

Prep: 30 min
Cook: 1 hr

Ingredients
1 small white onion, finely chopped
4 garlic cloves, crushed
2 packets fresh spinach
5 Desirée potatoes, very finely sliced
10 Jerusalem artichokes, sliced
125ml White wine
handfuls tarragon, finely chopped
1 small bunch Parsley, finely chopped
600ml double cream
400g Reblochon cheese, grated
pinches Nutmeg
salt and pepper
500g unsalted Butter

For the Lamb:

1 best end of lamb, French trimmed on the bone
2 tbsp Dijon mustard
2 tbsp Honey
2 tbsp Rosemary
1 tbsp finely chopped thyme
50g fresh breadcrumbs
125ml port
225ml reduced veal stock