Lamb Chops with Vegetables and Potato Gratin

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Lamb Chops with Vegetables and Potato Gratin
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
For the lamb chops
1 kilogram Rack of lamb (with bones)
2 Tbsps vegetable oil
salt
peppers
1 sprig fresh rosemary
125 milliliters dry Red wine
200 milliliters Beef broth
4 centiliters Grand Marnier
30 grams cold butter
salt
freshly ground peppers
For the vegetables
Zucchini (300 grams)
carrots (300 grams)
2 Tbsps butter
For the potato gratin
1 kilogram potatoes
1 tsp olive oil
2 garlic cloves
200 grams Whipped cream
2 eggs
salt
freshly ground peppers
Nutmeg
How healthy are the main ingredients?
potatoWhipped creamolive oilrosemarysaltZucchini

Preparation steps

1.

For the lamb: rinse and pat dry lamb, season with salt and pepper. Heat oil in a large Dutch oven and brown lamb on all sides. Deglaze pot with red wine, broth and Grand Marnier, add rosemary sprig and roast meat in preheated oven at 200°C (approximately 400°F) for about 20 minutes. Remove meat from the pot, cover with foil and let stand briefly. Strain sauce through a sieve, bring to a boil and simmer briefly, season with salt and pepper, remove from heat and add cold butter to the sauce, whisking.

2.

For the potato gratin: peel potatoes, rinse and cut into thin slices. Oil 1 large or four small ovenproof pans and layer with potato slices, season lightly with salt and pepper.

3.

Peel garlic and press through a garlic press. Whisk sour cream with eggs and garlic, season with salt, pepper and nutmeg. Pour over potatoes and bake in preheated oven at 180°C (approximately 350°F) for about 35-40 minutes.  

4.

For the vegetables: rinse and peel vegetables as needed, cut into bite-sized pieces.

5.

Cook in boiling salted water until al dente. Drain well. Heat butter in a pan and toss vegetables until buttery, season with salt and pepper.

6.

Arrange lamb with sauce on plates and serve accompanied by potato gratin and vegetables.