Tom Kerridge’s Easter Lamb Chops with Chicory Gratin and Watercress
By M&S Food
Published on 13 June 2024
It wouldn’t be Easter without lamb, but this lamb chop with chicory gratin and watercress dish from chef Tom Kerridge, is the perfect meal if you’re not feeding a crowd. Created exclusively with M&S, Tom has served tender and juicy chops with creamy and nutty chicory gratin and peppery watercress for a special occasion supperTime and servings
1 hr 10 minsTotal time
4Servings
10 minsPrep time
1 hrCooking time
Ingredients
- 3 tbsp light olive oil
- 3 (250g) packs chicory, halved lengthways
- 6 thyme sprigs, leaves removed
- 70g unsalted butter, cold and cubed
- 1 (460ml) jar Classic Bechamel Everything Sauce
- 0.25 nutmeg, finely grated
- 120g comte cheese, grated
- 12 lamb cutlets
- 3 garlic cloves, finely chopped
- 3 rosemary sprigs, leaves roughly chopped
- 2 tbsp plain flour
- 100ml dry white wine
- 400ml lamb stock
- 80g pack watercress, to serve
Method
Step 1
Heat the oven to 200°C/ 180°C fan/ gas 6. Add 1 tbsp oil to a large sauté pan and heat over a medium-high heat. Add the chicory, cut side down and cook for 4-5 mins or until a deep golden brown.Step 2
Turn the chicory over and sprinkle with half the thyme leaves, add 50g butter along with 100ml 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 béchamel into a pan. Set over a medium heat and bring to a gentle simmer. Season well and add the nutmeg, then remove from the heat and stir in half the cheese.Step 4
Pour the béchamel over the chicory and sprinkle with the remaining cheese and thyme. Bake for 20-30 mins until the cheese is bubbling and golden.Step 5
Meanwhile, lay the lamb cutlets out onto a tray, drizzle with the remaining 2 tbsp oil and season both sides. Set 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 mins. Sprinkle half of the garlic and rosemary over the lamb and cook for another 2 mins, 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 flour to the pan and stir well for 1 min. Add the wine, whisking until smooth. Pour in the lamb stock and whisk again until smooth. Simmer for 5 mins or until the sauce has thickened.Step 7
Meanwhile, place the lamb cutlets into the oven under the gratin for 4-5 mins to heat through. When you are ready to serve, whisk the remaining 20g cold butter 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 alongside.