30/03/2026
Potato Dauphinoise and Lamb Steak
🐣🌿 Elevate your Easter dinner with the perfect pairing: rich Potato Dauphinoise and tender Lamb Steak! What’s your favourite side dish with Lamb? Share in the comments! 🍽️
Ingredients:
• 4x Jack’s lamb leg steaks
• 6 large potatoes
• 500ml single cream
• Jack’s Cheddar cheese, grated
• Jack’s Red Leicester, grated
• Jack’s rosemary
• 2x whole garlic bulbs
• 4tbsp olive oil
• Sea salt
• Parmesan
• Mint leaves
• 1 lemon
• 4tbsp Balsamic Vinegar
• 2tbsp Honey
• Chives
Method
• Cut the tops off the garlic bulbs then drizzle with olive oil and season with sea salt. Wrap with tin foil and bake in the oven at 180°C for 1 hour.
• Peel and thinly slice your potatoes, then layer in a baking tray.
• Add your cream to a saucepan, then a handful of rosemary, some salt and pepper and let that simmer for 5 mins.
• Add a handful of grated cheddar, red Leicester and grated parmesan.
• When your garlic is cooked, squeeze out the insides and add it to your sauce.
• Mix well, then pour all over the potatoes.
• Bake in the oven at 180°C for 30 minutes.
• Top with a handful of cheddar cheese and Red Leicester, then bake again for a further 20 minutes.
• Top with finely chopped chives and serve.
• To make the mint sauce, finely chop up a handful of mint and add to a bowl.
• Zest one lemon and squeeze the juice. Then add salt, pepper, olive oil, balsamic vinegar and honey.
• Pat your lamb steaks try with kitchen roll, then season with salt and pepper on all sides.
• Add a generous drizzle of olive oil to a hot pan, then sear your steaks on both sides for 3 minutes.
• Baste with the leftover juices for 1 minute then let it rest for 10 minutes.
• Serve with the dauphinoise potatoes and a side of tenderstem broccoli.
