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Pan seared citrus lamb

with potato gratin and red wine jus

Ready in around 30 mins

RECIPE FACT:
Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, using the gratin technique, from the Dauphiné region in south-eastern France.
Nutritional Info:
  • Energy: 2,796kJ (668kcal)
  • Protein: 47g
  • Carbohydate: 37g
  • Sugars: 12g
  • Fat, total:35g
  • Saturated:14g
  • Sodium:782mg
  • Contains:Milk, Soy, Sulphites
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO PREPARE THE POTATO GRATIN:

    Line a medium oven dish with baking paper. Place the steamed sliced potatoes and gratin cream into a saucepan. Season with salt and cook over a high heat for 2 mins or until the cream start to bubble up on the side of the pan. Pour the potatoes and gratin cream into the dish and sprinkle with grated cheese. Bake in the oven for 22-25 mins or until potatoes are cooked through and the gratin is golden on top.

  • 2. TO PREPARE AND COOK THE VEGETABLES:

    Roughly chop the mint and dill leaves, discarding the stalks. Peel and slice the shallot into ½ cm slices. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the shallot and cook for 2-3 mins. Add the peas and edamame with a knob of butter and cook for 1-2 mins. Add the chopped mint and dill then season with salt and pepper and place into a serving dish.

  • 3. TO COOK THE CITRUS LAMB:

    Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the citrus marinated lamb leg steaks and cook for 2-3 mins on each side for medium rare – a little longer for well done. Remove the steaks from the pan, cover and allow to rest for 3 mins before slicing against the grain. Pour the red wine sauce into the pan and heat over a medium heat until simmering then remove from the heat.

  • TO SERVE:

    Divide the potato gratin between plates and top with sliced citrus lamb. Add the vegetables and drizzle over the red wine sauce.

Ingredients In your box:
  • 1 pot of grated cheese
  • 1 pot of peas and edamame
  • 1 pot of gratin cream
  • 1 bag of dill with mint
  • 1 pack of citrus marinated lamb leg steaks
  • 1 pot of red wine sauce
  • 1 shallot
  • 1 pack of steamed sliced potatoes

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