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Rosemary roast lamb with witlof gratin

Australian Gourmet Traveller fast recipe for rosemary roast lamb with witlof gratin.
Rosemary roast lamb with witlof gratin

Rosemary roast lamb with witlof gratin

William Meppem

Ingredients

Method

Main

1.Preheat oven to 200C. Bruise one garlic clove with the flat of a knife, combine in a small saucepan with cream and rosemary sprig and simmer over medium heat until slightly reduced (3-5 minutes), set aside.
2.Meanwhile, heat two-thirds of the butter in a large frying pan until starting to foam. Sprinkle sugar over cut sides of witlof, then cook, cut-side down, until golden (1-2 minutes). Transfer, cut-side up, to a 1-litre ovenproof baking dish. Strain cream mixture through a coarse sieve over witlof and season to taste.
3.Combine breadcrumbs, parmesan, one-third of the oil and half the rosemary in a small bowl, toss to combine, season to taste then scatter over witlof. Dot with remaining butter and roast until golden and bubbling (15-20 minutes).
4.Meanwhile, pound remaining garlic cloves, remaining rosemary and 1 tsp sea salt flakes in a mortar and pestle until a coarse paste forms. Add half the remaining oil and set aside. Heat remaining oil in a large frying pan over high heat, add lamb rumps, season to taste, and cook, turning occasionally, until golden on each side (1-2 minutes). Top with garlic mixture and roast until cooked to your liking (8-10 minutes for medium-rare). Set aside to rest (8-10 minutes), then slice and serve with witlof gratin.

This recipe is from the June 2010 issue of .

Notes

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