Lamb Chops with Cheese Au Gratin
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- For the lamb
- 500 grams Lamb cutlet
- salt
- freshly ground peppers
- 1 Tbsp olive oil
- For the cheese crust
- 150 grams Leeks (finely chopped)
- 1 tsp butter
- 1 Tbsp Pastry flour
- 60 grams Crème fraiche
- 1 egg white
- 3 Tbsps Tilsit cheese (finely grated)
- 2 tsps finely chopped Sage
- salt
- peppers
- For the sauce
- 1 small onion (finely chopped)
- 80 grams Root system (Carrot, leek, celery, finely chopped)
- 1 tsp Pastry flour
- 200 milliliters clear Vegetable broth
- 2 garlic cloves (finely chopped)
- 1 bay leaf
- salt
- freshly ground peppers
- 125 grams Crème fraiche
Preparation steps
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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