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Pan seared Marinated lamb

Name: Pan seared Marinated lamb
Cook time: 30 min
Yield: 1
Cuisine: Dauphiné, France

with a potato gratin and a red wine sauce

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: 3437kj (821Kcal)
Protein: 51g
Carbohydrate: 38g
Fat: 53g
Contains: Soy, Milk, Sulphites

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Pre-heat oven to 210°C fan bake. Bring a medium sized pot of salted water to the boil.
1. TO PREPARE THE GRATIN POTATO:

Line a medium sized oven dish with baking paper. Open and lay the steamed sliced potatoes inside the dish. Pour over the gratin cream then sprinkle the grated cheese over the top. Place into the preheated oven for 22-25 mins. Remove from the oven and season with salt and pepper.
2. TO PREPARE AND COOK THE VEGETABLES:

Roughly chop the mint and dill leaves discarding the stalk. Peel and slice the shallot into ½ cm slices. Heat a drizzle of olive oil in a non-stick frying pan over a medium-high heat. When the pan is hot, add the shallot and cook for 2-3 mins. Add the peas and beans with a knob of butter and cook for 1-2 mins. Add chopped dill, mint and season with salt and pepper then place into a serving dish. Wipe out and reserve the frying pan.
3. TO COOK THE LAMB:

Heat the reserved pan over a medium-high heat, when the pan is hot, add the marinated grass-fed lamb leg steaks. Sear on each side for 2-3 mins for pink lamb. Remove the steaks from the pan and allow to rest for 3 mins before slicing. 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 then top with slices of lamb. Spoon over some vegetables and drizzle over the red wine sauce.