Name: Tom Kerridge's lamb chops with cheesy chicory gratin
Total time: 3000 s
Yield: 4
Ingredients: 12 lamb chop; 2 tablespoon light olive oil; 3 clove garlic; 3 sprig rosemary; 2 tablespoon plain flour; 100 millilitre dry white wine; 400 millilitre lamb stock; 50 gram unsalted butter; 1 tablespoon light olive oil; 750 gram chicory; 6 sprig thyme; 20 gram unsalted butter; 460 millilitre béchamel sauce; 1/4 nutmeg; 120 gram Comté cheese; 80 gram watercress

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6 and start with the gratin.

Step 2

Add the light olive oil (15 mL) to a large sauté pan and heat over a medium-high heat. Add the chicory (750 g) into the pan, cut side down and cook for 4-5 minutes or until a deep golden brown. Turn the chicory over and sprinkle with half the thyme (3 sprigs) add the unsalted butter (20 g) along with 100ml of water to the pan. Cook for another 3-4 mins, swirling the pan until the chicory is tender. Season to taste and then transfer the chicory to an oven-proof dish along with any of the juices.

Step 3

Pour the M&S classic bechamel everything sauce (460 mL) into a small saucepan. Place over a medium heat and bring to a gentle simmer. Season well and add the nutmeg (1/4) , then remove from the heat and stir in half of the M&S comté cheese (60 g) .

Step 4

Pour the béchamel over the chicory and sprinkle with the remaining M&S comté cheese (60 g) and thyme (3 sprigs) . Bake for 20-30 minutes until the cheese is bubbling and golden.

Step 5

Meanwhile, lay the M&S British lamb loin chops (12) out onto a tray, drizzle with the light olive oil (30 mL) and season both sides. Place a large frying pan onto a high heat and add in half the lamb cutlets, fatty edge down and begin to render the fat out for 1-2 minutes. Sprinkle half of the garlic (3 cloves) and rosemary (3 sprigs) over the lamb and cook for another 2 minutes, flipping halfway. Remove from the pan using tongs and transfer to an oven tray.

Step 6

Repeat with the remaining lamb and then place the frying pan back onto the heat. Add the plain flour (15 g) to the pan and stir well for 1 minute. Add the dry white wine (100 mL) , whisking until smooth. Pour in the lamb stock (400 g) and whisk again until smooth. Simmer for 5 minutes or until the sauce has thickened.

Step 7

Meanwhile, place the lamb cutlets into the oven under the gratin for 4-5 minutes to heat through. When you are ready to serve, whisk the unsalted butter (50 g) into the sauce over a low heat and season to taste.

Step 8

Lay the lamb onto a platter and serve with the sauce, gratin and watercress (80 g) alongside.

Tom Kerridge's lamb chops with cheesy chicory gratin

RECIPE

Ingredients

For the chicory gratin

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Method

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