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Lamb with sweet potato & mustard dauphinoise
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1 tbsp olive oil
2 leeks, finely sliced
250ml whole milk
100ml double cream
3 tbsp Maille Dijon Mustard
Few sprigs thyme, leaves only
600g sweet potato, skins scrubbed then sliced into 0.3cm coins
4 essential Waitrose Lamb Steaks
About 300g spring greens
1. Preheat the oven to 200˚C, gas mark 6. Heat ½ tbsp oil in a large saucepan and add the leeks, cover and sweat for 8-10 minutes, stirring occasionally until soft. Pour in the milk and cream, add the mustard, thyme leaves and sweet potatoes, then stir to coat. Season and heat until just steaming; simmer for 5 minutes.
2. Tip the potato mixture into a small ovenproof dish (about 1-1.5 litres in volume) and arrange in even layers. Bake for 35-40 minutes until cooked through.
3. Just before the potatoes are ready, cook the lamb. Heat the remaining ½ tbsp oil in a large frying pan. Season the steaks and fry for 3 minutes on each side, ensuring the surfaces of the meat are fully cooked. Rest for a couple of minutes, then slice and serve with the dauphinoise and steamed spring greens.
The dauphinoise would also work brilliantly alongside an Easter roast leg of lamb.
Typical values per serving:
2 of your 5 a day
This recipe was first published in March 2020.