Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To prepare
Gratin
Lamb
Spinach
Utensils
4 ovenproof dishes, approx. 200 ml each, greased
How it's done
To prepare
Remove the meat from the fridge approx. 30 mins. prior to cooking.
Gratin
Layer the slices of carrot and potato in the prepared dishes. Place the cream, butter and saffron in a pan, bring to the boil, season with salt, pour over the vegetables in the dishes, place the dishes on a baking tray.
To bake
Approx. 35 mins. in the centre of an oven preheated to 180 °C.
Lamb
Heat the oil in a frying pan. Salt the meat, brown for approx. 2 mins. on each side. Place the meat next to the dishes on the tray, set aside the frying pan. Insert the meat thermometer into the thickest part of the lamb without touching the bone. Sprinkle the meat with the sesame seeds.
Return to the oven
Approx. 10 mins. The core temperature of the meat should be approx. 55 °C. Remove the meat, cover and leave to rest for approx. 5 mins. Switch off the oven and keep the gratins warm with the oven door slightly ajar.
Spinach
Wipe the cooking fat from the reserved frying pan. Add the butter, heat until it foams and smells nutty. Set aside 2 tbsp of the melted butter. Gradually add the spinach, allow to wilt, mix.
To serve
Carve the meat, plate up with the spinach, drizzle with the reserved butter. Serve with the gratins.
| Tip: | Remove the gratins from the dishes just before serving, plate up. |
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