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Lamb Chops with Cheese Au Gratin

Lamb Chops with Cheese Au Gratin

20 min.
Time:
Ingredientsfor  
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
How healthy are the main ingredients?
Leekolive oilSagesaltoniongarlic clove
Preparation
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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