Regional Showcase: Rhone Valley

Discover the birthplace of Shiraz and the GSM Blend

GRILLED LAMB BACKSTRAP WITH GRATIN DAUPHINOISE & ROQUEFORT SAUCE

GRATIN DAUPHINOISE

  • Preheat oven to 180°C.
  • Lightly grease 2 small ramekins with oil.
  • Layer the thinly sliced potatoes, garlic and rosemary. Season with salt and pepper and continue layering until you reach the top of the ramekin.
  • Pour cream over the potatoes then bake until potato is cooked through and top is golden (approx. 45min).

ROQUEFORT SAUCE

  • While the gratin dauphinoise is in the oven, make a Roquefort sauce. Over a low heat, melt the butter in a small saucepan and add flour to make a roux.
  • Whisk roux for at least 2min, add the shallots and sweat off.
  • Add cheese, stir to melt. Add white wine, and reduce by half.
  • Pour brandy into the sauce, flambe and add milk. Cook and reduce until thick and rich. Season with salt & pepper.

GRILLED LAMB BACKSTRAP

  • Remove all surface fat from the lamb.
  • Season well and chargrill lamb on each side until lightly charred. Set aside to rest. Slice (approx 1 cm thick).

TO SERVE

  • Warm a serving plate. Gently release the gratin dauphinoise from the ramekin onto the middle of plate, place the sliced lamb around the gratin and pour the Roquefort sauce.
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