Roast spiced loin of lamb
50ml olive oil
50ml Balsamic vinegar
1 teaspoon cumin seed
1 teaspoon fennel seed
1 teaspoon mustard seed
1 tablespoon honey
2 cloves garlic, peeled and crushed
few sprigs thyme
salt and black pepper
500g loin of lamb
Preheat the oven to 200 degrees/gas six. Put all the ingredients for the marinade, except the salt, in a large bowl or gratin dish and mix well. Add the lamb, cover it and marinate, overnight if possible, but an hour will do.
Before cooking the lamb, bring it to room temperature by taking it out of the fridge and leaving it out for about 15 minutes. Heat a large frying pan until it is very hot. Season the lamb while it is still in the marinade, and carefully place the loin in the pan. Quickly sear on all sides until it is well-browned. Pour in the remaining marinade, transfer to the gratin dish and cook in the oven for a further eight minutes.
Allow the meat to rest by removing from the oven, covering it with foil and leaving it for at least five minutes, before slicing and serving. Do let the meat rest or else it will look well-done and dried out. Resting gives the meat a chance to re-distribute the juices evenly.
Gratin potatoes (serves 4-6)
I never fail to get loads of compliments for this version of Pommes Dauphinoise. The secret is simple. I cook the potato and cream mixture in a large saucepan for about 10 minutes before transferring it to a gratin dish. This really helps ensure accurate seasoning, as you can taste the seasoned mixture before it goes in the oven, as opposed to layering up spuds, cream, salt and pepper, not really knowing what it tastes like.
Traditionally, Pommes Dauphinoise is made by rubbing a gratin dish with some butter and a clove of garlic, followed by layers of spuds, cream, salt, and perhaps a little nutmeg. I prefer to do mine with less cream (milk instead) and loads more garlic. If serving it with lamb, I wouldn't top it with cheese, but if you're serving this as a main dish for a veggie mid-week supper, then by all means do top it with a type of cheese that goes all brown and crispy.
Knob butter
1kg potatoes (all purpose, large) washed and thinly sliced (leave the skins on) 300ml cream
300ml milk
salt and pepper
2-3 cloves garlic, peeled and crushed
200g grated cheese, optional
Preheat the oven to 180 degrees/gas four. Rub the gratin dish with butter. Put the sliced potatoes, cream, milk and garlic in a large saucepan and gently bring to the boil. There should be enough liquid to just cover the potatoes. If not, it top up by adding equal quantities of milk and cream, or a splash of water.
Cook the potatoes by gently simmering the mixture for about five to 10 minutes. But don't abandon this mixture, as the cream and milk burns very easily if you don't stir it occasionally, or have it on too high a heat. Taste the cream mixture and make sure it's salty enough. Remove from the heat, scoop out the spuds and layer them fairly neatly in a gratin dish. Pour the creamy liquid on top. Make sure there is enough to just cover the spuds. Top with grated cheese, if using, and bake for 35-40 minutes. Stick a knife into the centre to check that the potatoes are very soft - you should not feel anything remotely crunchy. If you do, cook for another 15-20 minutes. Remove the gratin from the oven and let it sit for about five minutes before serving.