Whilst the gratin is baking, grill the 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.
Method for Spinach Gratin
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.