Herby Lamb with Vegetable Tian
9,2 / 10
ready in 1 hr 25 min.
- For the gratin
- butter (to grease the baking dish)
- 1 large Sweet potato (peeled and sliced or grated)
- 3.333 cups waxy potatoes (peeled and sliced or grated)
- 1 cup cream (at least 30% fat)
- ½ cup Cheese (e. g. Gouda, grated)
Heat the oven to 200°C (180° fan), 400°F, gas 6 and grease a baking dish with butter.
Place the sweet potato at the bottom of the baking dish and place the normal potatoes on top. Season the cream with salt, ground black pepper and nutmeg and pour over the potatoes. Sprinkle the cheese on top and bake for around 45 min until golden brown.
Season the meat with salt and ground black pepper and fry on a high heat in 2 tbsp hot oil on all sides. Transfer to the oven and roast for around 10 min. Remove from the oven, cover with aluminium foil and leave to rest.
Blanche the spinach in boiling salt water. Remove from the water, quench and wring out. Fry the garlic in a pot in 1 tbsp oil. Add the spinach, heat gently and season with salt, ground black pepper and nutmeg.
Mix together the herbs, pistachios, lemon zest and the remaining oil. Season with salt and ground black pepper. Spread the mixture over the racks and spilt into chops. Using a round cookie cutter, cut circles out of the potato gratin and serve with the chops and the spinach on preheated plates.