Lamb Fillets Wrapped in Bacon with Potato Gratin
Ingredients
- For the gratin
- 1 garlic clove
- softened butter (for the pan)
- 800 grams waxy potatoes
- 400 milliliters Whipped cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
- For the lamb fillet
- 1 bunch Chervil
- 50 milliliters olive oil
- 600 grams Lamb fillet (ready to cook)
- 8 slices smoked Bacon
- 1 garlic clove
- 150 milliliters dry Red wine
- 1 Tbsp dark balsamic vinegar
- 300 milliliters lamb stock
- 1 pinch cinnamon
- 30 grams cold butter (flaked)
- In addition
- Chervil (for garnishing)
Preparation steps
For the gratin: peel and halve garlic, rub gratin dish with it and butter it. Peel potatoes and place in cold water. Season cream with salt, pepper and nutmeg.
Slice potatoes with vegetable slicer into thin slices and layer in the pan. Pour cream over until potatoes are just covered. Bake in preheated oven at 180°C (approximately 350°F) for about 45 minutes or until golden brown. If it browns too much, cover with aluminum foil.
For the lamb: rinse parsley, shake dry, pluck off leaves and process with oil into a smooth paste. Rinse meat, pat dry, trim and season with salt and pepper, spread parsley paste on meat. Wrap meat into bacon slices (tie with kitchen string, if needed). Heat pan and sear meat on all sides.
Roast meat in preheated oven for about 10 minutes. Peel and finely chop garlic. Saute garlic in pan drippngs for a few seconds, deglaze pan with wine and vinegar. Add broth and reduce by half on medium heat. Strain sauce through a fine sieve and season with salt, pepper and a pinch of cinnamon. If desired, add cold butter to the sauce and swirl. For the spinach: rinse and spin dry spinach, blanch in boiling salted water for a few minutes. Heat oil in a pan and saute unpeeled shallots for a few minutes, remove from pan. Add spinach to the pan and saute for a few minutes, season with salt, pepper and nutmeg and remove from heat.
Remove lamb fillets from the oven, let rest briefly and cut into 8 equal pieces. Cut potato gratin into equal cubes (6 x 6 cm) (approximately 2 1/2 x 2 1/2 inch) and place on a warm plate. Turn spinach with a fork into 4 nests and place on top of gratin. Place meat next to gratin, arrange unpeeled shallots on plates and drizzle with sauce, garnish with chervil and serve.
