How to cook Grilled Lamb Gigot Steaks with Spinach Gratin

Name: How to cook Grilled Lamb Gigot Steaks with Spinach Gratin
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2

Ingredients

Ingredients for the lamb
2 lamb gigot steaks
3 tbls. Unsalted butter
Sea salt & cracked black pepper
Ingredients for the spinach gratin
Sprig rosemary
1 small onion, finely chopped
1 tbls. Flour
Pinch sea salt
Pinch freshly ground black pepper
Sprig fresh thyme
300g raw spinach, rinsed, blanched, drained & coarsely chopped (approx. 200g finished weight)
100ml whole milk
100ml double cream
75g Gruyere cheese grated
30g breadcrumbs
20g Parmesan freshly grated
1 tsp. fresh rosemary sprigs chopped

Whilst the gratin is baking, grill the lamb gigot steaks in a hot griddle pan, 4 to 5 minutes each side until nicely browned & finished with a knob of butter.
Leave to rest for a couple of minutes before serving.

Preheat your oven to 190°C /170°C fan assisted (gas 5).
Sauté the onion in 1 tbls. butter for 5 minutes in a saucepan set over medium heat. Sprinkle the flour over the onions and continue sautéing the mixture for 30 seconds then slowly add the hot milk & cream mix stirring constantly.
When thick & creamy fold through the gruyere cheese, then season to taste with salt, pepper & nutmeg followed by the chopped spinach & spoon into a buttered gratin dish.
Next stir together the 1 tbls. melted butter, breadcrumbs, Parmesan & chopped rosemary, season with cracked black pepper then sprinkle the breadcrumbs over the spinach mixture.
Bake the spinach gratin in the preheated oven for 15 to 20 minutes, until piping hot & golden-brown crust.