Lamb Au Gratin Recipes

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PROVENçAL LEG OF LAMB WITH POTATO GRATIN

Provided by Patricia Wells

Categories     dinner, roasts, main course

Time 1h45m

Yield Eight to 10 servings

Number Of Ingredients 11



Provençal Leg Of Lamb With Potato Gratin image

Steps:

  • Preheat the oven to 400 degrees.
  • In a large saucepan, bring the potatoes, salt and milk to a boil over medium-high heat, stirring occasionally so the potatoes do not stick to the bottom of the pan. Reduce the heat to medium and cook, stirring from time to time, until the potatoes are tender, about 15 minutes. Season with pepper. Remove from the heat and set aside.
  • Combine the parsley and garlic and sprinkle half into a large oval gratin dish, measuring about 16 by 10 by 2 inches. Spoon the potato-and-milk mixture into the pan and sprinkle with the remaining parsley and garlic mixture.
  • Carefully trim the fat from the lamb. Season with salt and pepper and place the lamb on top of the potatoes. Roast, uncovered, about one hour, or from eight to 10 minutes per pound. Do not turn the lamb.
  • Combine the ingredients for the herb crust. After the lamb has been roasting for about 45 minutes, sprinkle the meat with the herb, garlic and bread-crumb mixture. Remove from the oven and let sit 20 minutes before serving.
  • To serve, carve the lamb into thin slices and arrange on warmed dinner plates or on a serving platter, with the potatoes alongside.

Nutrition Facts : @context http, Calories 889, UnsaturatedFat 24 grams, Carbohydrate 42 grams, Fat 49 grams, Fiber 3 grams, Protein 66 grams, SaturatedFat 22 grams, Sodium 719 milligrams, Sugar 6 grams

4 pounds Idaho russet potatoes, peeled and sliced very thin
2 teaspoons salt, plus additional to taste
1 quart milk
Freshly ground black pepper to taste
Handful fresh parsley, finely minced
6 large cloves garlic, finely minced
1 leg of lamb, bone in, about 6 to 7 pounds
2 tablespoons fresh thyme, finely minced
2 tablespoons fresh rosemary, finely minced
2 cloves garlic, finely minced
1/4 cup very fine bread crumbs

MARRAKECH LAMB WITH TAHINI SQUASH GRATIN

Spice up your Sunday lunch with this Moroccan roast lamb, bursting with North African flavours - coriander, cumin, cinnamon and mint

Provided by Cassie Best

Categories     Dinner, Main course

Time 2h20m

Number Of Ingredients 21



Marrakech lamb with tahini squash gratin image

Steps:

  • Remove the lamb from the fridge and allow to come to room temperature while you prepare the stuffing. Heat half the oil in a large frying pan, add the onion and fry for 8-10 mins until starting to turn golden. Add the garlic and spices and cook for 1 min more, then scoop out into a large bowl. Add the breadcrumbs, herbs, pistachios, feta, cherries, lemon and tahini. Season and mix everything together. Unroll the lamb and season well on both sides. Pack the stuffing down the centre of the lamb, pressing to help it stick, then re-roll and tie up with kitchen string (see tip, below left). Flip the lamb over so it is seam-side down, and pack any stuffing that has fallen out back in. Heat oven to 200C/180C fan/gas 6.
  • Now assemble the gratin. Slice the squash in half to separate the thinner top half and the bulbous bottom half. Peel both pieces with either a sturdy peeler or a sharp knife. Cut down the centre of the thinner piece, then slice very thinly into half moons. Halve the bottom piece and scoop out the seeds, then thinly slice this too. Whisk the tahini, cream and stock in a jug with some seasoning. Arrange the sliced squash in a shallow ovenproof baking dish, approximately 22 x 30cm, seasoning well between the layers. Finish with a layer of neatly lined-up half moon slices. Pour over the tahini stock.
  • Place the lamb on top of the gratin, seam-side down, and rub with the remaining oil. Place in the centre of the oven and roast for 1 hr 20 mins for slightly pink lamb. Lift the lamb off the gratin and transfer to a plate, covered with foil to keep warm, and leave to rest. 4 While the lamb rests, increase oven to 220C/200C fan/gas 7. Spoon any excess fat off the top of the gratin, then return to the oven for 20 mins until golden and crisp. Place the lamb back on top of the gratin to serve, scattered with mint leaves and a pot of Saffron yogurt (see tip, below left) on the side.

Nutrition Facts : Calories 960 calories, Fat 62 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 67 grams protein, Sodium 1.3 milligram of sodium

1.6-1.8kg boned shoulder of lamb (ask the butcher to do this for you)
2 tbsp olive or rapeseed oil
1 red onion , chopped
3 garlic cloves , crushed
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp sumac
50g fresh breadcrumbs
small bunch parsley , chopped
small bunch mint , chopped, plus a few whole mint leaves to serve
85g pistachios , roughly chopped
100g feta , crumbled
60g pack dried sour cherries
2 small preserved lemons , rind only, finely chopped
3 tbsp tahini
Saffron yogurt , to serve (see tip for recipe)
1 large butternut squash , or 2-3 smaller seasonal squashes like acorn or onion
4 tbsp tahini
100ml double cream
300ml chicken or lamb stock

LAMB CHOPS AU GRATIN

Make and share this Lamb Chops au Gratin recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 25m

Yield 8 Choppers, 4 serving(s)

Number Of Ingredients 7



Lamb Chops au Gratin image

Steps:

  • Broil or grill the chops for 5-10 minutes on each side, depending on the thickness.
  • Remove and keep warm.
  • Melt the butter in a non-stick pan, add the onions and cook until soft.
  • Add the beer and herbs and boil for 1 minute, stir in the cream and heat through.
  • Remove from the heat, add the cheese and chives and stir until melted.
  • Pour over the chops and serve immediately.

Nutrition Facts : Calories 766.6, Fat 66.5, SaturatedFat 32.3, Cholesterol 193.7, Sodium 224.8, Carbohydrate 4.1, Fiber 0.4, Sugar 1.3, Protein 35.4

8 lamb loin chops
1/2 ounce butter
1 onion, sliced
4 tablespoons beer
1/4 teaspoon dried mixed herbs
3 fluid ounces double cream
2 ounces sharp cheddar cheese, shredded and mixed with 2 tsp. snipped chives

RACK OF LAMB WITH NEW POTATO, ONION & THYME GRATIN

Like French 'boulangère' potatoes, roasting your meat on top of your spuds means they soak up the flavoursome juices

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 8



Rack of lamb with new potato, onion & thyme gratin image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Heat a small roasting tin, and coat the lamb with 1 tbsp of the oil and some sea salt. Place the lamb, skin-side down, in the tin until the fat has turned brown, then sear all over. Transfer to a plate.
  • Add the onion to the tin and cook for about 10 mins until soft. Stir in the potatoes, thyme, garlic and stock, and press down with a spoon. Put the lamb on top and roast in the oven for 25-30 mins until the potatoes are tender and the lamb cooked to your liking.
  • Leave to rest under some foil for about 10 mins. Slice the lamb into cutlets and scatter with the reserved thyme sprigs. Serve with a spoonful of the potatoes and some simply cooked asparagus, if you like.

Nutrition Facts : Calories 613 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.5 milligram of sodium

1 rack of lamb , French trimmed with the fat scored
2 tbsp vegetable oil
1 onion , finely sliced
400g new potato , sliced
½ bunch thyme , a few sprigs reserved to garnish
3 garlic cloves , finely sliced
200ml chicken or lamb stock (fresh if possible)
asparagus , to serve (optional)

SIMPLE AU GRATIN POTATOES

These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 8 servings.

Number Of Ingredients 9



Simple Au Gratin Potatoes image

Steps:

  • Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional

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