Thai Lamb Gratin
A Thai-inspired twist on the classic lamb gratin, with the added flavors of lemongrass and galangal. This dish is perfect for a weeknight dinner.
Ingredients
- ●1 (1 1/2 pounds) Lamb shoulderBone-in for more flavor
- ●2 tablespoons Thai red curry paste
- ●1 can (14 oz) Coconut milk
- ●2 stalks LemongrassChopped
- ●1-inch piece GalangalChopped
- ●1 tablespoon Fish sauce
- ●1 tablespoon Brown sugar
- ●to taste Salt
- ●to taste Black pepper
- ●chopped (for garnish) Fresh cilantro
- ●1 cup, shredded (for topping) Hearty Normandy cheese
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Season the lamb shoulder with salt and black pepper.
- 3
In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat.
- 4
Sear the lamb shoulder until browned on all sides, about 2-3 minutes per side.
- 5
Remove the lamb from the pot and set aside.
- 6
In the same pot, add the chopped lemongrass and galangal and cook until fragrant, about 1 minute.
- 7
Add the Thai red curry paste and cook for 1 minute, stirring constantly.
- 8
Add the coconut milk and bring the mixture to a simmer.
- 9
Return the lamb shoulder to the pot and cover with a lid.
- 10
Transfer the pot to the preheated oven and bake for 2 1/2 hours, or until the lamb is tender and falls apart easily.
- 11
Remove the pot from the oven and top the lamb with the shredded Normandy cheese.
- 12
Return the pot to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- 13
Remove the pot from the oven and garnish with chopped cilantro.
- 14
Serve the lamb gratin hot, with the juices spooned over the top.