Chicory Casserole and Lamb Steaks

Ingredients

• 4 Chicory
• Salt
• 100 g butter
• 2 tbsp flour
• 350 ml milk
• Pepper (freshly ground)
• nutmeg
• 80 g breadcrumbs
• 2 tsp freshly chopped rosemary
• 2 tsp freshly chopped lemon thyme
• 4 lamb steaks (ready-made, with fat cap, about 160 g each)
• olive oil
• 2 Garlic cloves

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) fan-forced.

2. 2.

   Clean the chicory, cut it in half lengthwise and remove the bitter stem. Blanch in salted water for 1-2 minutes, then shock in ice water and drain.

3. 3.

   In a small saucepan melt 2 tbsp butter, stir in flour and cook briefly. Gradually whisk in milk, simmer for about 5 minutes until slightly thickened. Remove from heat, add half of the cheese, salt, pepper and nutmeg to taste.

4. 4.

   Place the chicory in a greased baking dish and pour the sauce over it.

5. 5.

   Melt the remaining butter in a pan, stir in breadcrumbs and half the herbs, then spread over the chicory. Bake in the preheated oven for about 25 minutes until golden.

6. 6.

   Meanwhile, rinse the steaks, pat dry, season with salt and pepper, and sear all sides in a hot pan with 2 tbsp oil until browned.

7. 7.

   Peel and finely chop the garlic, mix with remaining herbs and 3 tbsp olive oil, then brush over the steaks. Transfer to the oven and cook for 5-8 minutes to medium‑rare.

8. 8.

   Serve everything together on warmed plates.