Parmesan and rosemary potato gratin with pan fried lamb.
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Ingredients of Parmesan and rosemary potato gratin with pan fried lamb
- You need of Enough potatoes for everyone.
- It's of Enough lamb for everyone.
- It's of About 200 ml of milk.
- You need of About 70 g of Parmesan cheese grated.
- You need of Few sprigs of rosemary.
- It's Knob of butter or two.
- It's of Olive oil.
- It's to taste of Salt and pepper.
Parmesan and rosemary potato gratin with pan fried lamb instructions
- Marinate the lamb overnight with plenty of rosemary. Remove from fridge 2 hours before cooking. Very carefully with a mandolin, slice the potatoes (I left skin on but peel if you want) and soak in cold water for 10-20 minutes. Meanwhile grease ramekins with butter and preheat oven to 160.
- Dry potatoes on kitchen paper. Add a layer of potatoes in the ramekins. Add salt, pepper, Parmesan and a bit of rosemary. Add another layer of potatoes and do the same again. Continue until ingredients finished. When you get to the last layer of potatoes, add the milk in each, just enough to cover them. Then add plenty of Parmesan as final touch and spray with olive oil.
- Now they are ready to bake. Bake potatoes for about an hour. With 15 mins to go, Heat some butter and oil in a pan. Brown lamb on both sides and season to taste. When nicely sizzling, add a small glass of wine (optional) and cook until your liking. Rest the lamb and check potatoes.
- They should be delicious looking with a crusty top. With a spoon, lift them out and plate up 😊.
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