Lamb chops au gratin

Name: Lamb chops au gratin
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 100 g Shallots; 3 TABLESPOONS Butter; 30 g Barley beads; 100 ml White wine; 100 ml Poultry broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Potatoes; 4 Navettes or Mairübchen; 4 small bunches of carrots; 2 spring onion stems; 4 Lamb chops (approx. 100 g each); 2 TABLESPOONS clarified butter; 1 Garlic clove; 2 TABLESPOONS mixed herbs (e.g. parsley, thyme, rosemary); 1 TEASPOON Fresh cream; 1 Egg Yolk; 30 g grated Emmental cheese; 2 TABLESPOONS Oil; 7-10 Tbsp ground caraway; 100 ml Lamb stock

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

100 g Shallots
3 TABLESPOONS Butter
30 g Barley beads
100 ml White wine
100 ml Poultry broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Potatoes
4 Navettes or Mairübchen
4 small bunches of carrots
2 spring onion stems
4 Lamb chops (approx. 100 g each)
2 TABLESPOONS clarified butter
1 Garlic clove
2 TABLESPOONS mixed herbs (e.g. parsley, thyme, rosemary)
1 TEASPOON Fresh cream
1 Egg Yolk
30 g grated Emmental cheese
2 TABLESPOONS Oil
7-10 Tbsp ground caraway
100 ml Lamb stock

Directions

1
Peel the shallots and cut them into sticks. Fry them in a tablespoon of hot butter until transparent. Add the barley, pour in the wine and stock and allow to swell for 30 minutes over a low heat. Season with salt and pepper. Peel potatoes and cook in boiling salted water for about 20 minutes. Peel the turnips and carrots as well.
2
Quarter the turnips. Clean and wash spring onion and cut into longish pieces. Cook the carrots and turnips in boiling salted water for 8-10 minutes. Add the spring onions 5 minutes before the end of the cooking time and cook them. Rinse chops in cold water and dab dry. Fry in hot clarified butter on both sides for about 3 minutes. Peel garlic and press it through the garlic press to the chops. Add herbs and season with salt and pepper. Remove the chops from the pan. Add crème fraîche, egg yolk and cheese to the barley mixture, spread on the chops and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 5 minutes. Drain the potatoes, let them drain and cut into slices.
3
Peel garlic and press it through the garlic press to the chops. Add herbs and season with salt and pepper. Remove the chops from the pan. Add crème fraîche, egg yolk and cheese to the barley mixture, spread on the chops and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 5 minutes. Drain the potatoes, let them drain and cut into slices. Fry them crispy in hot oil. Season with salt and caraway seeds. Drain vegetables, let them drain well and toss in the remaining hot butter. Heat the lamb stock in the frying fat. Arrange two chops each with the vegetables and the fried potatoes on a plate. Pour lamb stock over it
4
Fry them crispy in hot oil. Season with salt and caraway seeds. Drain vegetables, let them drain well and toss in the remaining hot butter. Heat the lamb stock in the frying fat. Arrange two chops each with the vegetables and the fried potatoes on a plate. Pour lamb stock over it