Lamb in Herb Crust with Red Wine Sauce and Potato Gratin
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g lamb salmon
- 1 slice / n toast bread
- 1 bunch parsley, finely chopped
- 1 bunch oregano, finely chopped
- 0.5 ½ bunch thyme, finely chopped
- 30 g pistachios, finely chopped
- Olive oil and clarified butter
For the sauce:
- 0.25 liter ¼ wine, red, dry
- 400 ml vegetable stock
- 100 ml cream
- 4 tablespoon balsamic vinegar
- 2 tablespoon sauce thickener, darker (or other thickener)
- 600 g potato (s), thinly sliced
- 200 ml milk
- 200 ml cream
- 60 g cheese (rated Gouda cheese)
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Layer the potatoes in a baking dish. Mix the milk and cream, season (little tip: I squeezed and added 1 clove of garlic) and pour over the potatoes. Sprinkle with the cheese and bake in the preheated oven at 175 ° for about 30 minutes.
- Debark the bread and finely crumble it. Mix with the herbs and pistachio. Stir in 2 tablespoons of olive oil and season with salt.
- Season the lamb and fry it on both sides in a little clarified butter for about 2 minutes. (If you don`t like the meat very rosé, you should leave it in the pan a little longer) Add the crumb mixture and press down a little. Put in a baking dish and cook at 175 ° for approx. 5 minutes. Warm places.
- Add the wine and stock to the frying fat and reduce a little. Add the cream, season with salt, pepper and the vinegar and thicken with the sauce thickener.
- Arrange and maybe serve with a nice crunchy green salad.
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