Leg of lamb and gratin recipe
- 1 leg lamb (boned) around 1,5kg
- 2kg potatoes
- 4 garlic cloves
- 1/2l cream
- 150g Beaufort
- A large handful of hay
- 25g butter
- 1/2 teaspoon grated
Season the lamb with salt and pepper before cooking. Roast the meat for about 20 to 25 minutes, then add the hay and roast for a further 20 minutes or so. Once the meat is cooked, cover the leg in foil and leave to stand for 40 minutes.
Peel and slice the potatoes 2-3 mm thick. Do not wash them!
Grease the bottom of the saucepan, add the potato slices then the milk, cream, crushed garlic, salt and pepper. Add the grated nutmeg, bring to the boil then simmer for 45 minutes.
Pour into a gratin dish, sprinkle with 150g Beaufort and grill.