zoom Lamb with sweet potato & mustard dauphinoise

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    Lamb with sweet potato & mustard dauphinoise

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    Lamb with sweet potato & mustard dauphinoise

    • Preparation time: 10 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4


    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.

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    Cook’s tip
    The dauphinoise would also work brilliantly alongside an Easter roast leg of lamb. 


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    5 stars