Parmesan and rosemary potato gratin with pan fried lamb.
Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, parmesan and rosemary potato gratin with pan fried lamb. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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To begin with this particular recipe, we have to prepare a few components. You can cook parmesan and rosemary potato gratin with pan fried lamb using 8 ingredients and 4 steps. Here is how you cook it.
Composition - Parmesan and rosemary potato gratin with pan fried lamb:
- You need of Enough potatoes for everyone.
- You need for Enough lamb for everyone.
- Provide - About 200 ml of milk.
- Prepare for About 70 g of Parmesan cheese grated.
- Require Few sprigs of rosemary.
- Need Knob - butter or two.
- Require for Olive oil.
- Need to taste for Salt and pepper.
Parmesan and rosemary potato gratin with pan fried lamb steps:
- Marinate the lamb overnight with plenty of rosemary. Remove from fridge 2 hours before cooking. Very carefully with a mandolin, slice the potatoes (I left skin on but peel if you want) and soak in cold water for 10-20 minutes. Meanwhile grease ramekins with butter and preheat oven to 160.
- Dry potatoes on kitchen paper. Add a layer of potatoes in the ramekins. Add salt, pepper, Parmesan and a bit of rosemary. Add another layer of potatoes and do the same again. Continue until ingredients finished. When you get to the last layer of potatoes, add the milk in each, just enough to cover them. Then add plenty of Parmesan as final touch and spray with olive oil.
- Now they are ready to bake. Bake potatoes for about an hour. With 15 mins to go, Heat some butter and oil in a pan. Brown lamb on both sides and season to taste. When nicely sizzling, add a small glass of wine (optional) and cook until your liking. Rest the lamb and check potatoes.
- They should be delicious looking with a crusty top. With a spoon, lift them out and plate up 😊.
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