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1
For the Gratin: Preheat the oven to 350 degrees F.
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2
Slice the potatoes into 1/4-inch slices.
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3
Slice the leeks into thin circles.
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4
Mix the butter and the garlic together and set aside.
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5
Season the cream with salt, white pepper, and nutmeg.
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6
Layer the potatoes, the leeks, the garlic butter, and then the cream, alternating until the potatoes are lightly covered with the cream.
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7
Bake for 30 minutes.
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8
For the Lamb: Sear the lamb in olive oil in a roasting pan until golden, fat side down first.
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9
Remove and allow to rest for 5 minutes.
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10
Brush the mustard onto both sides of the seared lamb.
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11
Season with salt and pepper.
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12
Mix together all of the herbs.
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13
Dredge both sides of the lamb in the herbs, pressing lightly so the herbs adhere.
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14
In the same roasting pan the lamb was cooked in, add the 20 cloves of garlic and place the lamb on top.
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15
Cook in the oven for 15 minutes or until medium-rare.
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16
When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest.
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17
Place the roasting pan on top of the stove over medium heat.
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18
Remove the garlic and set aside.
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19
Discard all the fat.
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20
Add the thyme, white wine, and the stock and reduce by half.
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21
Place half of the roasted garlic in a blender.
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22
Add the reduced stock and wine mixture and puree until smooth.
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23
Add the tablespoon of butter and pulse to incorporate.
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24
Season with salt and pepper.
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25
To Serve: Place a large scoop of the gratin in the center of a plate.
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26
Slice the lamb every two chops and place on top of the gratin.
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27
Pour the sauce over the lamb and garnish with the remaining roasted garlic and your favorite seasonal vegetables.
