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  • Recipes
  • Tom Kerridge’s Easter Lamb Chops with Chicory Gratin and Watercress
Tom Kerridge’s Easter Lamb Chops with Chicory Gratin and Watercress

By M&S Food
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • 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

8 steps

  1. 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.

  2. 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.

  3. 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. 

  4. 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. 

  5. 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.

  6. 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.

  7. 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.

  8. Step 8

    Lay the lamb onto a platter and serve with the sauce, gratin and watercress alongside.