Parmesan and rosemary potato gratin with pan fried lamb

Name: How to cook Parmesan and rosemary potato gratin with pan fried lamb - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Miss Fluffy's Cooking (Angie's Italian Cooking)

Parmesan and rosemary potato gratin with pan fried lamb

I haven't made potatoes this way for ages. The crusty top of the soft potatoes went lovely with the lamb. I used ramekins to give shape to the potatoes but you could use one large oven tray. Alternative Sunday roast 😊 #potatoes #lamb #lunch #dinner #mainmeal

Ingredient

Knob

butter or two

to taste

Salt and pepper

Cooking instructions

* Step 1

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

* Step 2

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

* Step 3

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