Summary

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

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Instructions

1. 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.
2. Debark the bread and finely crumble it. Mix with the herbs and pistachio. Stir in 2 tablespoons of olive oil and season with salt.
3. 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.
4. 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.
5. Arrange and maybe serve with a nice crunchy green salad.