This recipe is another of those ‘I don’t have many ingredients in the fridge and am just going to use up what I’ve got’ kinda recipes. In this instance my fridge was pretty empty except for some slightly past it root veg, some jars of ‘things’ and some pomegranate juice that had been open for way too many days. I have to say I the combination did sound a little strange in my head, but as is often the case, once the magic happens in the pan this all tasted delicious. Don’t be afraid to use up your leftovers and try something a little more out of the usual – you might find your new favourite dish, and this recipe is genuinely up there with mine. It also combines some real comfort food with some rich and summery Mediterranean flavours, which let’s face it, suits our British summer’s pretty well – it’s currently lashing it down as I type this and am in the mood for a comforting gratin kinda dish!
For the parsnip gratin
- 4 large parsnips – peeled and sliced
- Small nob of salted butter
- 1 white onion – finely sliced
- 1 vegetable stock cube
- 500ml milk
- Pinch grated nutmeg
- ½ tbsp corn flour – make into a paste
- 50g mature cheese – grated
- Black pepper
For the lamb steaks
- 2 x lamb leg steaks
- Splash olive oil
- 7-10 cherry tomatoes – halved
- 1 clove garlic – crushed and finely chopped
- 4-5 sundried tomatoes – roughly chopped
- 2 tsp mint jelly
- Sprig rosemary
- 100ml pomegranate juice
- 30g feta cheese – crumbled
Preheat the oven to 180’G
To make the gratin, simmer the parsnips and the onion in the milk for 15 minutes. Remove the parsnips and onion and layer up in an oven proof dish.
Stir the cornflour mix, stock cube and nutmeg into the milk and continue to stir until the sauce thickens.
Once the sauce has thickened, pour it over the parsnips and the top with the cheese and the black pepper.
Place in the oven and cook for 45 minutes until bubbling and crispy
For the lamb – heat a frying pan to a high temperature with a splash of oil and rub some salt into the steaks
Fry the lamb steaks on each side for 2 minutes and then add the garlic and tomatoes and cook for a further 2 minutes.
Stir in the remaining ingredients and simmer for 5-7 minutes until the sauce reduces slightly.
Plate up your gratin and serve with the lamb steak and a good drizzle of the sauce and some fresh seasonal veg.