Lamb Normandy Gratin
A rich and flavorful lamb dish from the Normandy region of France, topped with a creamy gratin.
Ingredients
- ●1.5 pounds Lamb Shoulderbone-in
- ●4 tablespoons Butterunsalted
- ●2 medium Onions
- ●3 cloves Garlic
- ●2 tablespoons All-purpose flour
- ●1 cup Dry white wine
- ●1 cup Chicken broth
- ●1 cup Heavy cream
- ●1 cup Gruyère cheesegrated
- ●2 sprigs Fresh thyme
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Season the lamb shoulder with salt and pepper.
- 3
Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat.
- 4
Sear the lamb shoulder until browned on all sides, about 5 minutes.
- 5
Remove the lamb from the pot and set it aside.
- 6
Add the remaining 2 tablespoons of butter to the pot.
- 7
Add the sliced onions and cook until they are softened and caramelized, about 20 minutes.
- 8
Add the minced garlic and cook for 1 minute.
- 9
Add the flour and cook for 1 minute.
- 10
Add the white wine and chicken broth, scraping up any browned bits from the bottom of the pot.
- 11
Return the lamb to the pot and bring the mixture to a boil.
- 12
Transfer the pot to the preheated oven and cook for 20 minutes.
- 13
Remove the pot from the oven and stir in the heavy cream and grated Gruyère cheese.
- 14
Return the pot to the oven and cook for an additional 10-15 minutes, or until the lamb is tender and the sauce is bubbly.
- 15
Remove the pot from the oven and sprinkle with fresh thyme.
- 16
Serve the lamb hot, topped with the creamy gratin sauce.