Lamb chops with cheese au gratin 

Lamb chops with cheese au gratin


Preparation:20 min
Ready in:20 min


For servings

For the lamb
500 gramsLamb cutlet
freshly ground Pepper
1 tablespoonOlive oil
For the cheese crust
150 gramsLeek finely chopped
1 teaspoonButter
1 tablespoonPastry flour
60 gramsCreme fraiche cheese
1Egg white
3 tablespoonsTilsit cheese finely grated
2 teaspoonsfinely chopped Sage leaf
For the sauce
1small Onion finely chopped
80 gramsRoot system Carrot, leek, celery, finely chopped
1 teaspoonPastry flour
200 millilitersclear Vegetable broth
2Garlic clove finely chopped
1Bay leaf
freshly ground Pepper
125 gramsCreme fraiche cheese


1 For the lamb: season lamb with salt and pepper. Heat olive oil in a pan and sear meat on both sides.
2 For the cheese crust: heat butter in a pan and saute leeks until soft, dust with flour and mix well. Add sour cream and bring to a boil. Remove from heat and add sage, beaten egg white and cheese. Season with salt and pepper to taste.  
3 For the sauce: saute onion in the meat drippings. Add root vegetables and saute briefly. Dust with flour, deglaze pan with broth and season with salt and pepper, simmer for about 5 minutes. Remove from the heat and add crème fraiche.
4 Spread cheese mixture on top of lamb chops and brown lightly under a hot broiler, watching carefully. Serve accompanied by the sauce. 


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