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Lamb Valentine Steak w/ ramsons, tatties, peas and rosemary sauce

Jack_Walker_124480

Ramsons are out in the woods so made use of them with this beautiful piece of spring lamb I got on the cheap. Delicious sauce, getting close to a recipe I'm happy with. Just trying to tidy up my plating now.

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Comments

Javier_Landaverde_172183

Stacked potato?

Jack_Walker_124480

Potato dauphinoise

Don_175547

To save us that dont/didnt know the difference in the two. "Au Gratin is made with milk, some flour, cheddar cheese and layers with sliced potato's, while much the same, dauphinoise are done with either whole potato's or slices and accordion style then flattened, and then a mix of heavy cream/18% and seasonings, chopped garlic, swiss or gruyere cheese is added and backed as the au gratin would be."

Robert_195015

I think the plating is beautiful!

Jack_Walker_124480

Thank you sir

Brandon_Schilling_181464

Ideally dauphinouse should be made with creme fraiche instead of fresh cream