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How to cook Grilled Lamb Gigot Steaks with Spinach Gratin

How to cook Grilled Lamb Gigot Steaks with Spinach Gratin


By Farmison & Co

"Farmison & Co is the brainchild of John Pallagi and Lee Simmonds; two old friends who share a love of fantastic food with real flavour and a genuine..."


Method for lamb

  1. 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.
  2. Leave to rest for a couple of minutes before serving.

Method for Spinach Gratin

  1. Preheat your oven to 190°C /170°C fan assisted (gas 5).
  2. 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.
  3. 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.
  4. 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.
  5. Bake the spinach gratin in the preheated oven for 15 to 20 minutes, until piping hot & golden-brown crust.

 

  • The 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

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