Potato, courgette & tomato gratin with grilled lamb steaks

Name: Potato, courgette & tomato gratin with grilled lamb steaks
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 3½ tbsp olive oil; 1 large potato, peeled and cut into 0.5cm slices; 2 courgettes, cut into 0.5cm slices; 1 clove/s garlic, very finely chopped; 5 classic vine tomatoes, cut into 0.5cm slices; 5 tbsp Cooks’ Ingredients MediterraneanStyle Crust; 500 g pack 4 British lamb leg steaks

This versatile layered bake would sit happily alongside a tray of sticky sausages or on your Sunday table with a roast chicken or shoulder of lamb. You could add a green salad on the side too for something more substantial.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook1 hr 15 mins
Total time1 hr 25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

3½ tbsp olive oil
1 large potato, peeled and cut into 0.5cm slices
2 courgettes, cut into 0.5cm slices
1 clove/s garlic, very finely chopped
5 classic vine tomatoes, cut into 0.5cm slices
5 tbsp Cooks’ Ingredients MediterraneanStyle Crust
500g pack 4 British lamb leg steaks

Preheat the oven to 200ºC, gas mark 6. Pour 1 tbsp oil into a large bowl, then add the potato, courgettes and garlic. Season and toss to combine.
Rub the base and sides of a medium roasting tin (about 30x20cm) with ½ tbsp oil. Lay half the potato and courgette into the tin, add half the tomatoes and repeat once more. Cover with foil and bake for 45 minutes.
Remove the foil from the tin, sprinkle the vegetables with the crust, then drizzle over the remaining oil and bake for 15-20 minutes more until golden. Set aside.
Preheat the grill to high. Place the lamb steaks onto a foil-lined baking tray, season with salt and grill for about 12 minutes, turning halfway, until golden at the edges and browned all over. Grind a little black pepper over the meat, then serve with the gratin and any pan juices spooned over.

Cook’s tip

Any dried breadcrumbs will do for the crust if you have them to use up. Try adding some lemon zest, crushed fennel seeds or a little grated parmesan before sprinkling over.

Typical values per serving when made using specific products in recipe