roasted parsley lamb with creamy potato gratin
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roasted parsley lamb with creamy potato gratin
  • 1 x 800g rolled boneless lamb loin
  • ¼ cup (60ml) olive oil
  • sea salt and cracked black pepper
  • 1 cup chopped flat-leaf parsley leaves
  • ½ cup (40g) finely grated parmesan
  • 1 clove garlic, crushed

creamy potato gratin

  • 1kg sebago (starchy) potatoes, peeled and thinly sliced
  • 2 ½ cups (625ml) single (pouring) cream
  • 3 cloves garlic, crushed
  • 1 cup (80g) finely grated parmesan