Lamb with dauphinoise potatoes

Take two lamb leg steaks

in a pan heat some garlic butter. Brown the lamb on both sides, adding a handful of rosemary into the pan. Remove the lamb from the pan, and place in a small casserole dish. Chiop a shallot and fry it gently in the lamb juices, then pour in a glass of red wine, stirring to ensure all the lamb juices are taken up. Pour into the casserole and put in oven for 90 minutes on 200 degrees (gas 6)

peel and thinly slice potatoes then layer in a baking dish, adding thin shavings of garlic butter and salt and pepper between layers. In a cup mix cream and milk, then pour over the potatoes. Top with a thin slice of mature cheddar and shavings of parmesan. Place in oven.

Serve with broccoli or spinach