Endive Casserole with Lamb Steaks
Ingredients
- For the gratin
- 4 Endive
- salt
- 100 grams butter
- 2 Tbsps Pastry flour
- 350 milliliters milk
- freshly ground peppers
- Nutmeg
- 80 grams breadcrumbs
- 2 tsps freshly chopped rosemary
- 2 tsps freshly chopped Lemon thyme
- For steaks
- 4 Lamb steak (ready for cooking, with layer of fat, each about 160 grams)
- olive oil
- 2 garlic cloves
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse, shake dry and halve the endive lengthwise, then cut out the core. Blanche in boiling salt water, rinse and allow to drain for 1-2 minutes.
In a small saucepan, melt 2 tablespoons butter and stir in the flour. Pour in milk, stir well and let simmer about 5 minutes, until thickened. Remove from the heat and sprinkle in half of the cheese. Season with salt, pepper and nutmeg.
Place the endive in a buttered baking dish and pour the sauce on top evenly.
Melt the rest of the butter in a pan, then add the breadcrumbs and half the herbs. Stir well and spread over the chicory. Bake in preheated oven for about 25 minutes.
Meanwhile, rinse and pat dry the steaks. Season with salt and pepper. Sear in a hot pan with 2 tablespoons oil.
Finely chop the garlic and mix with the remaining herbs and 3 tablespoons olive oil. Coat the meat with it, then place into the oven and cook for 5-8 minutes, until just pink inside.
Arrange casserole on serving plates with the lamb steaks. Serve immediately.
