Lamb and Potato Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 971 cal. | (46 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 36.8 μg | (61 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 30.9 mg | (258 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,793 mg | (45 %) | ||
| Calcium | 545 mg | (55 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 10.4 mg | (130 %) | ||
| Saturated fatty acids | 27.4 g | |||
| Uric acid | 520 mg | |||
| Cholesterol | 231 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the gratin
- 28 ozs potatoes
- 8 ozs milk
- 8 ozs Whipped cream
- 1 garlic clove
- 4 ozs grated Emmentaler cheese
- 3 Tbsps butter
- salt
- peppers
- 10 ozs Beans
- 3 ozs Bacon
Preparation steps
For the lamb, rinse the lamb, pat dry and season lightly with salt and pepper. Bind 1/2 bunch of thyme around the meat. Brush with 2 tablespoons of oil. Roast the lamb for about 30 minutes at 220°C / 425°F, basting with the juice occasionally. Remove the meat from the oven and wrap in aluminum foil.
For the gratin, rinse the potatoes, peel and cut into slices. Bring the milk and cream to a boil. Season with salt and pepper. Add the potato slices and simmer for about 10 minutes. Halve the garlic and rub on the bottom of a baking dish. Mix 3.5 ounces of cheese with the potatoes. Pour the potato mixture into the baking dish and sprinkle with the remaining cheese. Bake for about 35 minutes at 180°C / 350°F, until golden brown.
Rinse the beans, pinch the ends and blanch for about 8 minutes in boiling salt water. Drain the beans, rinse in cold water and drain well. Cut into pieces. Cut the bacon into thin strips. Place the bacon and beans into a pan and heat.
Unwrap the lamb and cut into slices. Sprinkle with the remaining thyme and serve with the bacon and potato gratin.
