Lamb Gratin
A Portuguese-inspired dish featuring tender lamb in a rich, cheesy gratin.
Ingredients
- ●1 (1.5 pound) piece Lamb shoulder
- ●8 ounces, shredded Portuguese cheese
- ●3-4 medium-sized Fatty potatoes
- ●2 cups Oozy bechamel sauce
- ●1/4 cup, chopped Fresh parsley
- ●2 tablespoons Olive oil
- ●to taste Salt and pepper
- ●2 cloves Garlic
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Season the lamb shoulder with salt and pepper.
- 3
In a large, oven-safe skillet, heat the olive oil over medium-high heat.
- 4
Sear the lamb shoulder until browned on all sides, about 5 minutes.
- 5
Transfer the skillet to the preheated oven and roast the lamb for 20 minutes.
- 6
While the lamb is roasting, prepare the bechamel sauce by melting 2 tablespoons of butter in a saucepan over medium heat.
- 7
Whisk in 2 cups of milk and cook until the sauce thickens.
- 8
Remove the lamb from the oven and top with the shredded cheese and bechamel sauce.
- 9
Return the skillet to the oven and bake until the cheese is melted and bubbly.
- 10
Serve the lamb gratin hot, garnished with chopped parsley.