Vegetable gratin with lamb chops

Name: Vegetable gratin with lamb chops
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Potatoes; 4 medium-sized tomatoes; 1-2 (approx. 375 g) Courgette; 1 TABLESPOON butter/margarine; 1 Garlic clove; 7-10 Tbsp Grease; 200-250 g Whipped cream; 7-10 Tbsp salt, white pepper; 75 g French raw milk cheese (e.g. Comté); 6-8 single or (à approx. 75 g); 4 double lamb chops; 1 tablespoon (20 g) Herb Butter

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Potatoes
4 medium-sized tomatoes
1-2 (approx. 375 g) Courgette
1 TABLESPOON butter/margarine
1 Garlic clove
7-10 Tbsp Grease
200-250 g Whipped cream
7-10 Tbsp salt, white pepper
75 g French raw milk cheese (e.g. Comté)
6-8 single or (à approx. 75 g)
4 double lamb chops
1 tablespoon (20 g) Herb Butter

Directions

1
Peel the potatoes and clean the vegetables. Wash everything. Cut tomatoes into slices. Slice potatoes and zucchini thinly. Fry the zucchini briefly in hot fat if necessary.
2
Peel the garlic and cut in half. Rub the gratin dish with it and grease it. Layer vegetables and potatoes. Season cream with salt and pepper and pour it over. Grate cheese and sprinkle over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for approx. 45 minutes
3
Wash the chops and pat them dry. Fry in hot herb butter for 3-5 minutes on each side. Season with pepper. Serve everything
4
Drink: dry red wine