Lamb Steaks With Rosemary Crumble Served With Potato Gratin And Asparagus - cooking recipe

Ingredients

3-4 cloves garlic, peeled and coarsely chopped
350 ml whipping or double cream
800 g medium-sized waxy potatoes, peeled and sliced very thinly
125 g cherry tomatoes, halved
25 g Parmesan cheese, grated
2 tbsp olive oil
4 x 170 g loin of lamb steaks
50 g butter
2 None onions, peeled and diced
5 sprigs rosemary, 2 left whole, 3 leaves chopped
75 g plain flour
1.5 kg asparagus, woody ends trimmed off
1 tsp sugar
2 tbsp pine nuts, toasted

Preparation

Put half the garlic with the cream in a small pan, bring just to a boil then simmer gently for 20 mins. Preheat the oven to 325\u00b0F.\r\nDivide the potato slices and tomatoes into 4 portions and layer them, alternating, into 4 individual, buttered ovenproof dishes, seasoning well. Pour the garlic cream through a sieve into a measuring cup then into the dishes. Sprinkle with Parmesan, put the dishes on a sheet pan and bake for about 45 mins.
Heat the oil in a skilet, add the lamb steaks and cook over a high heat turning them occasionally, for 3 to 4 mins. Remove from the skillet and put on a sheet pan lined with parchment paper. Season well, set aside. Add 2 tbsp of the butter to the skillet with the onion and garlic and saute for about 5 mins until translucent. Sprinkle in the chopped rosemary and seasoning. Spoon into a bowl and leave to cool for a few mins. Mix in the flour and pulse in a processor to make a crumble.
Sprinkle the crumble over the lamb steaks. Put the rosemary sprigs on the sheet pan. Turn the oven temperature up to 400\u00b0F. Cook the lamb for 10-12 mins.
Meanwhile, cook the asparagus in boiling salted water, adding the sugar, for about 8 mins until tender. Melt the remaining butter in a small pan until it turns light brown. Take the steaks out of the oven and let them rest for 2 mins. Arrange the steaks on plates with the drained asparagus. Sprinkle with pine nuts and drizzle with brown butter. Serve with the gratin.