🍽️ Lamb with Vegetables and Gratin

Name: Lamb with Vegetables and Gratin
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g boned leg of lamb fillet; 1 jar lamb stock; 1 onion; oregano; 100 g coarsely chopped pistachios; 2 tbsp mustard; 1 tbsp olive oil; 1 cooking onion; bell peppers (1 red & 1 green); 200 g zucchini; 1 small eggplant; 2 beef tomatoes; 2 tbsp olive oil; 0.5 tsp coarse pepper; 0.5 tsp tomato paste; 1 tsp rosemary; 1 tsp thyme; 0.5 tsp savory; 2 bay leaves; 2 cloves; 0.25 l vegetable broth; 2 garlic cloves; bell peppers; salt; 1 kg sweet potatoes; 1 garlic clove; 20 g butter; 100 g grated Emmental cheese; salt; pepper

613 kcal · 30 min · 4 servings

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Ingredients

800 g boned leg of lamb fillet
1 jar lamb stock
1 onion
oregano
100 g coarsely chopped pistachios
2 tbsp mustard
1 tbsp olive oil
1 cooking onion
bell peppers (1 red & 1 green)
200 g zucchini
1 small eggplant
2 beef tomatoes
2 tbsp olive oil
0.5 tsp coarse pepper
0.5 tsp tomato paste
1 tsp rosemary
1 tsp thyme
0.5 tsp savory
2 bay leaves
2 cloves
0.25 l vegetable broth
2 garlic cloves
bell peppers
salt
1 kg sweet potatoes
1 garlic clove
20 g butter
100 g grated Emmental cheese
salt
pepper
nutmeg
0.5 l heavy cream
0.25 l milk

Instructions

1. Peel the potatoes for the gratin, rinse thoroughly, and slice thinly. Then rinse briefly in cold water and pat dry.
2. Preheat the oven to 150°C.
3. Rub a baking dish with a garlic clove and grease with butter. Place one-third of the potato slices in the dish, season with salt, pepper, and nutmeg, and sprinkle with one-third of the cheese. Repeat this process until all potatoes and cheese are used up.
4. Mix cream and milk and pour evenly over the potatoes. Bake in the oven for 50 minutes. Then increase the temperature to 220°C and bake the surface until golden brown.
5. Peel the onion and cut into pieces for the ratatouille. Wash, trim, and dice the bell peppers, zucchini, eggplant, and beef tomatoes.
6. Heat the oil. Sauté the bell peppers, onion, and pepper in it. Add tomato paste, herbs, bay leaves, and cloves, deglaze with vegetable broth, and let simmer briefly.
7. Add the zucchini and eggplant. Press the garlic clove and add it as well. Finally, add the tomatoes and season with paprika powder and salt. Let everything cook covered for 2-3 minutes.
8. Season the lamb meat with salt and pepper and sear on all sides in hot oil. Then remove and keep warm.
9. Sauté the chopped onion in the pan drippings, deglaze with stock, and reduce to half. Season with salt, pepper, and oregano.
10. Spread one side of the lamb with mustard, distribute the pistachios on top, and bake briefly in the oven at 200°C. Keep warm.
11. Slice the meat and arrange on a plate. Serve together with ratatouille and gratin.

Nutrition per serving

kcal: 613
Protein: 49 g · Fett/Fat: 36 g · Carbs: 37 g