Lamb with Sweet Potato Gratin
Seared lamb tenderloin alongside a sweet potato gratin baked in milk and cream, with green beans and a chili-soy dressing.
Ingredients12
- Sweet Potatoes750g
- Milk250ml
- Heavy Cream250g
- Green Beans500g
- Cherry Tomatoes200g
- Red Chili Pepper1 Stück
- Soy Sauce100ml
- Lamb Tenderloin600g
- Balsamic Vinegar1 EL
- Nutmeg1 Prise
- Salt1 Prise
- Pepper1 Prise
Instructions
- 1
Peel the sweet potatoes and slice them into even rounds. Layer them in a baking dish. Whisk the milk and cream with the nutmeg, salt and pepper, pour it over the top and bake at 400F for about 45 minutes.
- 2
Trim the beans and cook them in salted water until crisp-tender. Meanwhile seed the chili, chop it fine and stir it into the soy sauce for a spicy note.
- 3
Pat the meat dry and sear it on all sides in a very hot skillet with a little oil. Add the tomatoes in the last minute, until their skins just split.
- 4
Drizzle the vinegar over the meat and let it rest briefly. Serve the creamy gratin with the lamb and the cooked vegetables on warmed plates.
NutritionPer serving
Allergens
Equipment
Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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