Lamb with sweet potato & mustard dauphinoise
Waitrose and Partners

Lamb with sweet potato & mustard dauphinoise

A quick and delicious alternative to the traditional roast lamb, served with creamy dauphinoise flavoured with thyme and mustard.

4 out of 5 stars(1) Rate this recipe
2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook55 mins
  • Total time1 hr 5 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 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
  • 300g spring greens (About 300g)

Method

  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.

Cook’s tip

The dauphinoise would also work brilliantly alongside an Easter roast leg of lamb.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,332kJ/ 559kcals

Fat

32g

Saturated Fat

15g

Carbohydrates

38g

Sugars

14g

Fibre

7.4g

Protein

26g

Salt

1.5g

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Essential British Free Range Whole Milk 4 pints2.272litre

2.272litre
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Item price

£1.70

Price per unit

74.8p/litre

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Essential Sweet PotatoesTypical weight 294g

Typical weight 294g

Item price

32p

Price per unit

11p/100g

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Essential British Lamb Leg SteaksTypical weight 0.26kg

Typical weight 0.26kg
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Item price

£5.38 each est.

Price per unit

£20.50/kg

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Overall rating (4/5)

4 out of 5 stars1 rating