Ingredients Jump to Instructions ↓

  1. 1 small white onion , finely chopped

  2. 4 cloves garlic , crushed

  3. 2 packets fresh spinach

  4. 5 Desiree potatoes , very finely sliced

  5. 10 jerusalem artichokes , sliced

  6. 125 ml white wine

  7. handfuls tarragon , finely chopped

  8. 1 small bunch parsley , finely chopped

  9. 600 ml double cream

  10. 400 g reblochon cheese , grated

  11. pinches nutmeg

  12. salt and black pepper

  13. 500 g unsalted butter

  14. 1 middle neck and best end of lamb , French trimmed on the bone

  15. 2 tbsp Dijon mustard

  16. 2 tbsp honey

  17. 2 tbsp rosemary

  18. 1 tbsp finely chopped thyme

  19. 50 g breadcrumbs

  20. 125 ml port

  21. 225 ml reduced veal stock

Instructions Jump to Ingredients ↑

  1. Brush an ovenproof dish with a little melted butter and set the oven to 160°C/gas 3. Melt the butter in a large saucepan and add the onions, garlic, spinach, potatoes and artichokes.

  2. Add the wine, bring to the boil and simmer until reduced by one third.

  3. Stir in the herbs and cream and bring to the boil. Remove from the heat, stir in the Rebluchon cheese and nutmeg. Season to taste. Transfer to the prepared dish and bake for 45 minutes.

  4. For the lamb, heat the olive oil in a frying pan over a medium heat and seal the lamb all over.

  5. Mix the mustard and honey together and brush liberally all over the lamb.

  6. Mix the chopped herbs and breadcrumbs together and roll the sealed lamb in this mixture.

  7. Increase the oven temperature to 200°C/Gas 6. Transfer the lamb to a roasting pan and cook for 12 minutes.

  8. Remove the lamb and leave to rest. Deglaze the roasting pan with the port and simmer until reduced by half. Add the veal stock and reduce until the sauce has thickened slightly.

  9. Slice the lamb into cutlets and serve immediately with the artichoke, potato and Rebluchon gratin.


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