Parmesan and rosemary potato gratin with pan fried lamb
Parmesan and rosemary potato gratin with pan fried lamb

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, parmesan and rosemary potato gratin with pan fried lamb. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Great recipe for Parmesan and rosemary potato gratin with pan fried lamb. I haven't made potatoes this way for ages. The crusty top of the soft potatoes went lovely with the lamb. I used ramekins to give shape to the potatoes but you could use one large oven tray.

Parmesan and rosemary potato gratin with pan fried lamb is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Parmesan and rosemary potato gratin with pan fried lamb is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have parmesan and rosemary potato gratin with pan fried lamb using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Parmesan and rosemary potato gratin with pan fried lamb:
  1. Take Enough potatoes for everyone
  2. Make ready Enough lamb for everyone
  3. Take About 200 ml of milk
  4. Take About 70 g of Parmesan cheese grated
  5. Take Few sprigs of rosemary
  6. Prepare Knob butter or two
  7. Prepare Olive oil
  8. Take to taste Salt and pepper

Add potato slices and gently stir to evenly coat potatoes. Transfer to baking dish and sprinkle with Parmesan cheese. Line a baking sheet with aluminum foil. Brush potatoes with half of butter mixture.

Instructions to make Parmesan and rosemary potato gratin with pan fried lamb:
  1. Marinate the lamb overnight with plenty of rosemary. Remove from fridge 2 hours before cooking. Very carefully with a mandolin, slice the potatoes (I left skin on but peel if you want) and soak in cold water for 10-20 minutes. Meanwhile grease ramekins with butter and preheat oven to 160
  2. Dry potatoes on kitchen paper. Add a layer of potatoes in the ramekins. Add salt, pepper, Parmesan and a bit of rosemary. Add another layer of potatoes and do the same again. Continue until ingredients finished. When you get to the last layer of potatoes, add the milk in each, just enough to cover them. Then add plenty of Parmesan as final touch and spray with olive oil
  3. Now they are ready to bake. Bake potatoes for about an hour. With 15 mins to go, Heat some butter and oil in a pan. Brown lamb on both sides and season to taste. When nicely sizzling, add a small glass of wine (optional) and cook until your liking. Rest the lamb and check potatoes
  4. They should be delicious looking with a crusty top. With a spoon, lift them out and plate up 😊

Line a baking sheet with aluminum foil. Brush potatoes with half of butter mixture. Add the cream, salt, and pepper to a medium-size bowl. Spray a large gratin baking dish with non-stick cooking spray or grease it with softened butter. Remove the pan from the oven and turn the oven temperature to broil.

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