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🍽️ Crispy Lamb Chops with Creamy Potato Gratin

721 kcal · 30 min · 4 servings

Ingredients

• 1 large potato
• 500 g waxy potatoes
• butter (for the dish)
• 250 ml heavy cream
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 60 g freshly grated cheese (e.g. Gouda)
• 2 lamb racks (ready for cooking, 350 g each)
• 5 tbsp olive oil
• 500 g fresh spinach leaves
• 1 clove garlic
• 0.5 bunch parsley
• 2 sprigs rosemary
• 1 tbsp chopped pistachios
• 0.5 tsp lemon zest

Instructions

1. 1. Preheat the oven to 200 degrees Celsius using top and bottom heat.
2. 2. Peel both types of potatoes and wash them thoroughly.
3. 3. Slice the potatoes thinly or grate them finely.
4. 4. Grease a baking dish measuring approximately 15 by 15 centimeters with butter.
5. 5. Line the bottom of the dish with the sweet potato slices.
6. 6. Arrange the remaining potato slices on top of the sweet potato layer.
7. 7. Season the cream with salt, pepper, and ground nutmeg.
8. 8. Pour the seasoned cream evenly over the potatoes.
9. 9. Generously sprinkle grated cheese over the gratin.
10. 10. Bake the gratin in the preheated oven for about 45 minutes until golden brown.
11. 11. Wash the lamb meat and pat it dry with kitchen paper.
12. 12. Season the meat generously with salt and pepper.
13. 13. Heat two tablespoons of olive oil in a pan.
14. 14. Sear the lamb on all sides over high heat.
15. 15. Place the pan in the hot oven for about 10 minutes.
16. 16. Ensure the meat remains pink and juicy inside.
17. 17. Remove the meat from the oven and let it rest under aluminum foil.
18. 18. Wash the spinach and remove any damaged or wilted leaves.
19. 19. Wilt the spinach in boiling salted water.
20. 20. Remove the spinach and shock it with cold water.
21. 21. Squeeze the spinach well to remove excess liquid.
22. 22. Peel the garlic cloves and chop them finely.
23. 23. Heat one tablespoon of oil in a pot.
24. 24. Sauté the garlic until translucent.
25. 25. Add the squeezed spinach to the garlic.
26. 26. Warm the spinach briefly and season with salt, pepper, and nutmeg.
27. 27. Rinse the herbs under running water.
28. 28. Shake the herbs dry.
29. 29. Finely chop the leaves or needles of the herbs.
30. 30. Mix the herbs with the pistachios.
31. 31. Add the remaining oil and the lemon zest.
32. 32. Finally season the mixture with salt and pepper.
33. 33. Spread the herb-pistachio mixture over the lamb chops.
34. 34. Cut the racks into individual chops.
35. 35. Use a round cookie cutter to cut small circles from the gratin.
36. 36. Warm the plates.
37. 37. Arrange the chops, spinach, and gratin circles on the plates.
38. 38. Serve the dish immediately.

Nutrition per serving

• kcal: 721
• Protein: 44 g · Fett/Fat: 48 g · Carbs: 27 g