ROASTED LAMB WITH SAVORY HERB CRUMBLE AND DAUPHINOISE POTATOES

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INGREDIENTS:

• MAIN: 4-6 fresh lamb cutlets (french trimmed).

• DAUPHINOISE: 3 large potatoes (finely sliced), 200ml double cream, 1 garlic clove, nutmeg, salt, and black pepper.

• SAVORY CRUMBLE: 50g panko breadcrumbs, fresh parsley, mint, lemon zest, 1 tbsp extra virgin olive oil.

• ACCOMPANIMENTS: 100g garden peas, tenderstem broccoli, 2 whole garlic bulbs, fresh pea shoots for garnish.

• REDUCTION: 100ml high-quality lamb stock, 50ml red wine, 1 tsp cold butter.

INSTRUCTIONS:

PREPARING THE POTATOES

• grease a baking dish and layer the thin potato slices.

• pour over the seasoned cream and nutmeg mixture.

• TIMPUL: 35-40 minutes.

• TEMPERATURA: 180°C until golden and tender.

THE DECONSTRUCTED CRUMBLE

• toast the breadcrumbs in a pan with olive oil until golden.

• once cooled, toss with finely chopped fresh herbs and lemon zest.

• keep this separate to maintain its crunch until serving.

COOKING THE LAMB

• season the cutlets generously and sear in a hot pan or oven.

• add the garlic bulbs and broccoli during the last few minutes of cooking.

• TIMPUL: 8-12 minutes (depending on preferred doneness).

• TEMPERATURA: 200°C for a perfect crust.

PLATING AND FINISHING

• place a square of the dauphinoise on a large white plate.

• lean the lamb cutlets against the potatoes.

• scatter the SAVORY HERB CRUMBLE artistically around the meat.

• add the peas, roasted garlic, and drizzle the red wine reduction around the base.