Herb-crusted lamb with a gratin of leeks and brussels sprouts recipe
Herb-crusted lamb with a creamy leek and Brussels sprout gratin - a delicious recipe serving 4. Easy to make in under an hour.
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Ingredients
- 2 x 200g lamb neck fillets
- 1 tbsp olive oil, plus extra for rubbing and drizzling
- 1 garlic clove, lightly crushed
- 2 leeks, cut into medium pieces
- 150g brussels sprouts, trimmed and halved if large
- 25g unsalted butter
- 25g plain flour
- 250ml semi-skimmed milk
- Good grating of fresh nutmeg
- 100g mixed grated Gruyère and Cheddar
- 30g fresh breadcrumbs
- Large handful of fresh flatleaf parsley, finely chopped
- A few fresh rosemary sprigs, leaves stripped and finely chopped
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