Lamb rump, potato au gratin,

Impress someone special with a tender, British lamb rump, drizzled with a lamb jus. Serve with a creamy potato gratin, roasted Chantenay carrots and roasted tenderstem. Bon appétit!

Potato au gratin:

7-8 medium size potatoes 

I'm using mix of potatoes 2 sweet potato and 5 king Edward or Meris potatoes 

Cream

500ml double cream 

1x white onion 

3 garlic cloves

Thyme

Salt 

Pepper

100-150g greater cheese

Using frying pans softened the onion, garlic, chopped thyme and seasoning until soft, around 5-8 min. 

Take off the heat and pour over double cream when the pan is still warm. The warm temperature of the pan will help to infuse the cream. Set aside. 

Use a baking dish or Yorkshire Pudding tray, grease the tray with butter and layed with baking paper. Using a mandolin potato slicer cut peeled potatoes and set aside. 

On the bottom of the chosen tray layer potato slices. First layer should be around half centimetre thick sprinkle with grated cheese, pour over the infused cream enough to cover the potatoes, then top with remaining potatoes, cheese and repeat the process until the baking dish is completely full. ( potatoes should rise slightly over the top to help with pressing them later )

Cover the top of the baking tray and potatoes with baking paper and press down the potatoes using flat baking tray.

Place both trays with pressed potatoes into the oven, and bake on 180c for 46-55 minutes. Take out of the oven and press them down by putting heavy based pan on the top of the flat tray. Cool down completely.

Before serving the dishes, take out the potatoes out of the tray by pulling the edges of the baking paper.

Take out lamb out of the fridge minimum 45 min before the cooking. This will allow meat to relax and prevent it from becoming unpleasant to eat.

Pat the lamb rump dry with kitchen paper and season all over with a pinch of salt and pepper.

Heat a large, wide-based pan (preferably non-stick)  drizzle the meat with vegetable oil and place skin side down over a medium heat,  and cook for 4-5 min or until golden all over. Skin should be golden brown and crispy.

To assemble the dish. Roast your chosen vegetables on a medium hot frying pan with oil seasoned with salt and pepper. I'm using tenderstem broccoli and carrots. Cook the vegetables for approximately 10-12min constantly. Until golden and crispy. At the end of the cooking add 1 tbsp of honey for flavour, mix the vegetables untill coated in honey, cook for additional 5min.

Place the individual potatoes on the baking tray and reheat for 10min on 180c. Drizzle the dish with chosen sauce ar stock.