These potatoes are an alternative to dauphinoise, and work particularly well with lamb. The anchovies are not overpowering and are used as a seasoning. This is one of my favourite things to cook and to eat.
Ingredients (serves 4)
Four spring lamb rumps
8-10 medium Maris Piper potatoes, washed
6-8 fillets of anchovies (tinned)
150g unsalted butter
Two cloves of garlic (chopped)
500ml double cream
Salt and pepper
To make the potatoes, boil the potatoes in their skin until just cooked, but not falling apart. Allow to cool a little and peel while still warm. Slice the potatoes in to thick slices.
Butter an oven proof dish big enough to hold two layers of potatoes. Put the first layer in, then add the chopped garlic and the anchovies. Add a little salt and pepper. Place the second layer of potatoes on top and pour over the double cream. Put in the oven at 180°C for about 30 minutes or until the potatoes are bubbling and golden brown.
While the potatoes are cooking season the lamb and sear in a hot frying pan for a few minutes on each side until golden. Place in the oven at 180°C for 8 to 10 minutes for medium rare/pink. Take out of the oven and rest the lamb for 10 minutes. This is vital!
Serve the lamb with a spoon full of potatoes and you favourite green vegetables. I like it with rainbow chard or sprouting broccoli.