Summary

Ingredients

• g 1,200 lamb salmon, unseasoned
• Fat, for frying

For the marinade:

• 1 dash olive oil
• 1 pinch (s) thyme
• 1 pinch (s) rosemary
• 1 pinch (s) marjoram
• 1 clove garlic, finely chopped
• Salt, (Himalayan salt)
• pepper

Also: (for the herb crust)

• 2 bunches parsley, finely chopped
• 2 bunches oregano, finely chopped
• 1 bunch thyme, finely chopped
• 100 g pistachios, finely round
• 2 cloves garlic, finely pressed
• 2 tablespoon herbs, (herbs Provence)
• 100 g pesto, reen
• 2 tablespoon Dijon mustard with honey
• 1 tablespoon honey, I also like to use lavender honey
• 1 dash olive oil
• 2 tablespoon breadcrumbs

For the sauce:

• 500 ml red wine
• 800 ml lamb stock
• 200 ml cream, also light version
• 8 tablespoon balsamic vinegar
• 4 tablespoon sauce thickener, darker

Also: (for the potato gratin)

• g 1,200 potato (s)
• 400 ml milk
• 400 ml cream, or light version
• Salt, nutmeg
• 1 clove garlic, pressed
• 200 g cheese, rated (mountain cheese, Emmentaler and medieval Gouda mixed)

For the vegetables:

• 750 g beans, reen
• 10 slices Parma ham, diced
• 1 onion (s), diced
• 2 cloves garlic, pressed

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Instructions

1. Make a marinade from olive oil, rosemary, thyme and marjoram and season with salt and pepper. Add the lamb and marinate for 24 hours.
2. Peel and wash the potatoes and cut into wafer-thin slices. Then layer them in a baking dish. Mix together milk and cream and season. Then pour over the potato gratin and cover with the pressed garlic clove. Sprinkle with the cheese and then bake at 175 ° for about 45 minutes. If the gratin gets too dark towards the end of the cooking time, simply cover it with aluminum foil.
3. Peel and chop 2 cloves of garlic. Pluck the parsley, rosemary and thyme, chop finely, grind the pistachios. Mix the mixture with the herbs of Provence, the mustard, honey and pesto, a good dash of olive oil, salt and pepper to a smooth mixture. Mix with enough breadcrumbs to form a crumbly paste.
4. Cook the vegetables in water with salt for about 10-12 minutes.
5. Dice ham and onion, finely chop garlic and mix everything together.
6. Remove the lamb from the marinade and fry in frying fat for about 2 minutes on each side. Then spread the herb mixture on the lamb and cook in the oven at 175 ° for another 5-8 minutes. Then remove the meat and keep it warm. For the sauce, add red wine and lamb stock to the frying fat and allow to reduce. After about 15 minutes, add the cream and season with salt, pepper and balsamic vinegar.
7. Drain the vegetables and mix with the ham, onion and garlic. Take the gratin out of the oven. Cut the lamb into slices and cut out round turrets from the potato gratin with a cookie cutter. Serve the lamb with the vegetables and gratin.