A lovely, garlicky, Fennel & Potato Gratin accompanies our Seasalt and Rosemary rubbed Roast Leg of Lamb for a delicious Sunday dinner with at twist. Serve with lightly steamed green beans. The Gratin and the Salt & Rosemary rub both work well with our organic Lamb Loin Chops too. Or you can serve the Fennel & Potato Gratin with a crisp, green salad, as a hearty vegetarian main-course.
For the Rosemary Salt Rub:
1 fresh Rosemary Sprig
1 heaped tsp of Achill Island Seasalt
2 Garlic Cloves roughly chopped
1 tbsp olive oil
For the Potato & Fennel Gratin:
1 Large Fennel Bulb
1 Red Onion
3 Cloves of garlic, crushed
2 Tbsp Olive Oil
480ml double cream (or good quality chicken stock for a lighter version)
250g Grated gruyere or parmesan cheese
Seasalt & freshly ground black pepper
For the Jus/Gravy:
A large glass of red wine
Prepare the Lamb
1. Preheat the oven to Fan 220C. Pick the rosemary leaves from the sprig and chop finely on a wooden board. Crush the garlic cloves. Add the chopped rosemary, crushed garlic, seasalt and a drizzle of olive oil to a pestle and mortar and crush together until you have a coarse paste. Using a small sharp knife, make small slits all over the leg of lamb, then massage with the paste pushing into the slits.
Prepare the Potatoes
2. Peel & thinly slice the potatoes using a mandolin if you have one. Thinly slice the onions and fennel. Saute the onions & fennel together in a pan with olive oil and butter until just starting to caramelise. Layer up the potatoes with the fennel and onion mix. Add crushed garlic, salt, pepper and a glug of cream to each layer. Finish with a layer of potatoes and pour over the remaining cream. Sprinkle with the cheese to finish. (For a lighter version substitute the cream with chicken or vegetable stock).
3. Place the lamb in a roasting tin and cook for 15 minutes, then lower the temperature to Fan 180C and put the tray of potatoes on a shelf underneath. Cook for approximately 15 minutes per 500g for pink in the middle, or 20 minutes per 500g for well done. When cooked, remove the lamb from the oven and keep warm. Then turn up the heat to 200C and let the potatoes finish cooking while the meat rests.
4. When ready to serve, remove the lamb to a warm serving plate and carve thinly. Place the roasting tin with all the juices over a high heat and pour in the glass of red wine. Let the wine and juices reduce, scraping up the stickiness from the bottom of the pan until you have a silky, shiny jus (3 or 4 minutes). Decant into a small jug and serve at the table to pour over thin slices of lamb, alongside the gratin and steamed green beans.
Alternatively serve the Fennel & Garlic Potato Gratin with Grilled Lamb Loin Chops:
Rub the chops all over with the Rosemary Salt rub. Prepare the potatoes and cook for about 1 1/2 hours. About 15 minutes before the end of the potatoes’ cooking time, place the lamb chops under a hot grill and cook till done to your liking, turning once.