How To Make Easter Lamb and Potato Gratin Recipe
Tender lamb and creamy potatoes baked in herbed cream sauce- a perfect Easter Sunday dinner.
Serves:
Ingredients
- 1 pound lamb shoulder, cut into bite-sized pieces
- 2 medium potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 garlic cloves, minced
- Salt and pepper to taste
Instructions
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Preheat oven to 375°F.
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Layer potatoes and lamb pieces in a large baking dish.
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In a small saucepan, heat cream over medium heat.
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Add herbs and garlic and let simmer for 2 minutes, stirring occasionally.
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Pour the herb cream over the lamb and potatoes in the baking dish.
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Cover with foil and bake in the oven for 1 hour.
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Remove foil and bake for an additional 30 minutes or until potatoes are tender and top is browned.
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Season with salt and pepper to taste and serve hot.
Nutrition
- Calories : 475kcal
- Total Fat : 30g
- Saturated Fat : 18g
- Cholesterol : 161mg
- Sodium : 96mg
- Total Carbohydrates : 26g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 24g
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