Recipe source: Good food magazine for both
Tasting notes: The photo of the lamb was really out of focus, so I haven't shown it - it looked a lot like the one in the recipe below, only I used lamb steaks, so no bone. The flavour was nice, but it made a huge amount of gravy, so there's lots leftover. Next time I would definitely serve this with mashed potato. The gratin had a nice flavour, but didn't cook anywhere near enough in the time given, which was awkward and frustrating. I haven't shared the recipe because I don't think it's worth sharing ones that don't work!
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