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🍽️ Juicy Lamb Chops with Creamy Potato Gratin and Vegetables

820 kcal · 30 min · 4 servings

Ingredients

• 1 kg lamb loin (with bones scraped clean)
• 2 tbsp oil
• salt
• pepper
• 1 sprig fresh rosemary
• 125 ml dry red wine
• 200 ml meat broth
• 40 ml Grand Marnier
• 30 g ice-cold butter
• salt
• pepper (from the mill)
• zucchini (300 g each)
• carrots (300 g each)
• 2 tbsp 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. Rinse the lamb meat under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Season the meat generously with salt and pepper.
4. 4. Heat oil in a large casserole pot.
5. 5. Sear the lamb meat on all sides until browned.
6. 6. Deglaze the meat with red wine.
7. 7. Stir in the meat broth and the Grand Marnier (orange liqueur).
8. 8. Add the rosemary sprig to the pot.
9. 9. Preheat the oven to 200 degrees Celsius.
10. 10. Place the pot in the oven and let the meat cook for approx. 20 minutes.
11. 11. Remove the meat from the pot and set it aside.
12. 12. Cover the meat with aluminum foil.
13. 13. Let the meat rest for a short time.
14. 14. Pour the sauce through a fine mesh sieve into a clean pot.
15. 15. Reduce the sauce if necessary until it reaches the desired consistency.
16. 16. Season the sauce finally with salt and pepper.
17. 17. Remove the pot from the heat.
18. 18. Stir in the ice-cold butter until it has melted and emulsified.
19. 19. Peel the potatoes.
20. 20. Rinse the peeled potatoes.
21. 21. Slice the potatoes into thin rounds.
22. 22. Grease one large or four small baking dishes with oil.
23. 23. Layer the potato slices into the prepared dish.
24. 24. Lightly salt and pepper each individual layer.
25. 25. Peel the garlic cloves.
26. 26. Press the garlic through a garlic press.
27. 27. Whisk the sour cream with the eggs.
28. 28. Fold the pressed garlic into the cream-egg mixture.
29. 29. Season the mixture with salt, pepper, and nutmeg.
30. 30. Pour the liquid evenly over the potato layers.
31. 31. Preheat the oven to 180 degrees Celsius.
32. 32. Place the baking dish in the center of the oven.
33. 33. Bake the gratin for approx. 35 to 40 minutes until golden brown.
34. 34. Clean the vegetables by removing dirty or woody parts.
35. 35. Cut the vegetables into bite-sized pieces.
36. 36. Bring salted water to a boil in a pot.
37. 37. Cook the vegetables in the boiling water until al dente (firm to the bite).
38. 38. Toss the vegetables in hot butter.
39. 39. Heat the vegetables in the butter for a short time.
40. 40. Season the vegetables with salt and pepper.
41. 41. Slice the lamb meat.
42. 42. Arrange the meat slices on plates.
43. 43. Pour the sauce over the meat.
44. 44. Serve the vegetables and potato gratin on the plates alongside the meat.
45. 45. Serve the dish immediately.

Nutrition per serving

• kcal: 820
• Protein: 42 g · Fett/Fat: 48 g · Carbs: 52 g