Lamb Chops with Vegetables and Potato Gratin
Ingredients
- 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 potato gratin
- 1 kilogram potatoes
- 1 tsp olive oil
- 2 garlic cloves
- 200 grams Whipped cream
- 2 eggs
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
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.
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.
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.
For the vegetables: rinse and peel vegetables as needed, cut into bite-sized pieces.
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.
Arrange lamb with sauce on plates and serve accompanied by potato gratin and vegetables.
