Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, parmesan and rosemary potato gratin with pan fried lamb. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Parmesan and rosemary potato gratin with pan fried lamb is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Parmesan and rosemary potato gratin with pan fried lamb is something that I’ve loved my whole life. They’re nice and they look wonderful.
Learn how to cook with MADD KITCHEN Chef Hoods! A rack of lamb is no match for Chef Hoods' knife skills! Spring lamb is often associated with Easter and Passover celebrations. However, spring has only just begun but there's plenty of American-produced The reason I use pre-shredded Parmesan cheese is that it's dryer and often has a small amount of potato starch added to it so the end result will be crispier.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Take Enough potatoes for everyone
- Take Enough lamb for everyone
- Take About 200 ml of milk
- Take About 70 g of Parmesan cheese grated
- Get Few sprigs of rosemary
- Get Knob butter or two
- Prepare Olive oil
- Take to taste Salt and pepper
Fresh rosemary turns everyday potatoes into a comforting side dish for breakfast, lunch, or dinner. Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Spread potato mixture over prepared baking sheet. The best potatoes to use for au gratin potatoes are russets; they have the most starch and make the creamiest sauce.
Instructions to make Parmesan and rosemary potato gratin with pan fried lamb:
- 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
- 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
- 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
- They should be delicious looking with a crusty top. With a spoon, lift them out and plate up 😊
Spread potato mixture over prepared baking sheet. The best potatoes to use for au gratin potatoes are russets; they have the most starch and make the creamiest sauce. Heather, these would be delicious with Beef Tenderloin, Grilled Flank Steak with Garlic and Rosemary, or Pan-Seared Steaks. Try this delicious potato recipe, pan-fried with Parmesan cheese - and you won't look back. New potato, pea and mint frittatas.
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