Lamb with Potatoes au Gratin Recipe

Lamb-Potatoes-Gratin-Recipe-zrLamb with Potatoes au Gratin is a different way of cooking Lamb.

The tradition of eating Lamb on Christmas Day and Easter is over 100 years old. And there are many ways of cooking it. This is our very pleasurable suggestion.


  • 1 tablespoon red pepper flesh
  • 3.3 pounds (1.5 kilos) Lamb
  • 2 decilitres white wine
  • 1 bay leaf
  • 2.2 pounds (1 kilo) potatoes)
  • 1 onion
  • 500 millilitres béchamel sauce
  • 1 tablespoon grated cheese
  • 1 tablespoon herbs
  • Salt, pepper and rosemary to your taste

How to make Lamb with Potatoes au Gratin

  1. Start by seasoning the Lamb with salt, pepper, red pepper flesh and bay leaf. Sprinkle it with white wine. In order to make the Lamb tastier, season it the day before you cook it.
  2. When you start making the recipe, start by peeling the onion and cutting it into circles. Place the circles on the bottom of a baking tray.
  3. On top, place the Lamb and then put the tray in the oven, pre-heated at 350º F (180º C), for 30 minutes. Turn the meat every now and then while it is roasting.
  4. While the Lamb is in the oven, peel the potatoes and cut them into quarters first, and then into blades. Cook the potatoes in water seasoned with salt.
  5. When they are cooked, drain them and place them in a baking tray. Sprinkle them with the béchamel sauce and powder them with herbs and grated cheese. Then, place them in the oven to gratin.
  6. Cut the meat and place it on top of the gratin. Decorate your dish with rosemary.

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