Corsican Lamb Gratin

Summary

Ingredients

• 800 g lamb
• 3 onion (s)
• 300 g zucchini
• 600 g potato (s)
• 300 g tomato (s)
• 4 cloves garlic
• 0.5 ½ lemon (s), including the juice
• 200 g sheep cheese, rather mild
• 150 ml cream
• 100 ml milk
• 2 stems thyme and rosemary (each), alternatively teaspoons each, dried
• 30 g pine nuts, or more
• Salt and pepper, black (preferably freshly ground)
• Olive oil, (olive oil flavored with garlic)

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Instructions

1. First cut the lamb into not too thin slices or goulash cubes, removing excess fat and tendons. Heat the olive oil in a pan while peeling the onions and slicing them into fine wedges. Medium-fry the meat on both sides. Set aside on a plate and steam the onion wedges until translucent, adding a little olive oil if necessary. Season the lamb with salt and pepper.
2. Wash the zucchini, cut into slices about 1 cm wide. You can now take the onions out of the pan and with the meat. Put a little olive oil again in the pan and briefly fry the zucchini on both sides.
3. Squeeze half a lemon. Place the zucchini slices on a second plate and season with about half of the lemon juice and a little salt and pepper.
4. Peel the potatoes and cut into gratin slices. Wash and slice the tomatoes, discard the stem.
5. If you have fresh herbs, wash them, pluck the thyme leaves and cut / chop the rosemary needles. Cut the garlic cloves into fine slices.
6. Preheat the oven to 180 degrees with convection.
7. Brush a casserole dish, gratin dish with olive oil and layer the potato slices on the bottom. Season with salt and pepper. Place the lamb with the onion wedges on top, drizzle with the remaining lemon juice and spread half of the herbs over it. Now layer alternately in rows of zucchini and tomato slices. Top with the remaining herbs, garlic slices and pine nuts and a little pepper.
8. Pour the cream and milk into a container, crumble the sheep`s cheese and grind with the hand blender, small pieces may remain. Pour this sauce over the gratin, distributing the crumbs evenly.
9. Bake the gratin for 55 - 60 minutes, if necessary cover the pan with aluminum foil halfway through so that the gratin doesn`t get too dark.
10. Since the gratin is very aromatic, baguette can be served with it, but it doesn`t have to be.
11. The mild sheep`s cheese doesn`t really taste good, so you can serve the food to a non-sheep cheese eater if you dare.