Lamb Florentine Gratin

Instructions

1. 1

   Preheat your oven to 200°C (390°F).

2. 2

   In a large skillet, melt 1 tablespoon of butter over medium heat. Add the minced shallot and garlic, and sauté until fragrant and translucent, about 2 minutes.

3. 3

   Add the sliced lamb leg to the skillet. Season with salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the lamb is just browned. Remove from heat and set aside.

4. 4

   In a separate pan, melt the remaining 1 tablespoon of butter. Add the blanched and chopped spinach, and sauté for 2 minutes to remove excess moisture. Season lightly with salt and pepper.

5. 5

   In a mixing bowl, combine the sautéed spinach with half of the béchamel sauce and half of the grated Gruyère cheese. Mix well.

6. 6

   Lightly grease a baking dish. Spread the spinach mixture evenly on the bottom of the dish.

7. 7

   Layer the cooked lamb slices over the spinach mixture.

8. 8

   Pour the remaining béchamel sauce over the lamb, and sprinkle the rest of the Gruyère cheese on top.

9. 9

   Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.

10. 10

    Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving.