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🍽️ Potato gratin with lamb chops wrapped in ham

414 kcal · 30 min · 4 servings

Ingredients

• 12 Lamb chops (approx. 50 g each)
• Salt
• Pepper (from the mill)
• 12 Sage leaves
• 12 thin slices Parma ham
• 3 tbsp Olive oil
• 1 Shallot
• 1 Garlic clove
• 150 ml Port wine
• 150 ml dry red wine
• Sugar
• 2 tbsp cold butter
• 1 kg Potatoes
• 1 tsp Olive oil
• 2 Garlic cloves
• 200 g Sour cream
• 2 Eggs
• Salt
• Pepper (from the mill)
• Nutmeg

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Slice the potatoes thinly.
3. 3. Grease one large or four small baking dishes with some oil.
4. 4. Layer the potato slices into the prepared dishes.
5. 5. Season each individual layer of potatoes lightly with salt and pepper.
6. 6. Peel the garlic and press it through a garlic press.
7. 7. Mix the sour cream with the eggs and the pressed garlic in a bowl.
8. 8. Season the cream mixture with salt, pepper, and a pinch of ground nutmeg.
9. 9. Pour the cream mixture evenly over the potato layers.
10. 10. Preheat the oven to 180 degrees.
11. 11. Place the baking dishes on the middle rack in the oven.
12. 12. Bake the gratin for about 35 to 40 minutes until golden brown.
13. 13. Scrape the bone ends of the lamb chops clean with the back of a knife.
14. 14. Remove any remaining skin and fat residue from the meat.
15. 15. Lightly pound the meat flat with a meat mallet.
16. 16. Season the lamb chops on both sides with salt and pepper.
17. 17. Place a fresh sage leaf on each individual chop.
18. 18. Wrap each chop tightly in a slice of Parma ham.
19. 19. Heat some oil in a frying pan.
20. 20. Sear the ham-wrapped chops for two minutes on each side.
21. 21. Reduce the oven temperature to 80 degrees.
22. 22. Place the seared chops in the preheated oven.
23. 23. Let the chops cook for another 20 minutes.
24. 24. Peel the shallot and the garlic.
25. 25. Chop the shallot and garlic very finely.
26. 26. Sauté the finely chopped vegetables in the pan drippings.
27. 27. Deglaze the vegetables with port wine and red wine.
28. 28. Boil the liquid down until only one-third remains.
29. 29. Season the sauce with salt, pepper, and a small pinch of sugar.
30. 30. Stir the cold butter into the hot sauce gradually.
31. 31. Continue stirring until the sauce is creamy and smooth.
32. 32. Plate the finished lamb chops.
33. 33. Pour the wine sauce generously over the chops.
34. 34. Serve the meat together with the warm potato gratin.

Nutrition per serving

• kcal: 414
• Protein: 26 g · Fett/Fat: 27 g · Carbs: 11 g