Grilled Lamb Loin
Grilled Lamb Loin - A complete dinner!
Ingredients
- Ingredients
- Savoy cabbage
- 300 grams mixed Mushrooms
- 1 Tbsp butter
- Ingredients
- 700 grams Lamb loin
- salt
- freshly ground peppers
- 1 Tbsp clarified butter
- Ingredients
- 400 grams potatoes
- 2 onions
- 1 Tbsp butter
- 1 tsp vegetable oil
- 80 grams Raclette Cheese
- 100 grams Whipped cream
- 150 milliliters Red wine
- salt
- peppers
- 1 Tbsp cold, chopped butter
Preparation steps
Rinse the potatoes and cook for 25 minutes in boiling water. Drain well, let evaporate, peel and slice. Peel and finely chop the onions. Saute half of the onions in butter. Grease 4 ramekins well. Layer half of the potatoes in the ramekins, cover with a little sauted onion and season with salt and pepper. Sprinkle with half of the grated cheese and the remaining sauted onions. Cover with potato slices. Mix the cream, remaining cheese and season with salt and pepper. Pour the sauce over the gratin and bake for about 25 minutes at 220°C (approximately 425°F).
Season the lamb with salt and pepper. Saute in hot butter and bake for about 8 minutes with the potatoes. Remove the lamb from the oven, cover in aluminum foil and set aside.
Rinse the cabbage, cut into small pieces and blanch for about 3 minutes. Remove from the water and keep warm.
Rinse the mushrooms and slice, if necessary. Saute in hot butter. Season with salt and pepper.
For the sauce, saute the remaining onion in butter and pour in the red wine. Let simmer, pour through a sieve and stir in the chopped, cold butter. Season with salt and pepper.
Remove the potatoes from the ramekins.
Spread the cabbage and mushrooms on a plate. Top with the lamb and serve with the potato gratin.
