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
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.
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.
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
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot