Créé avec l’IA
Lamb Florentine Gratin
70 min 601 kcal par portion Moyen
Ingrédients
4 Portions
- lamb leg, thinly sliced800 g
- spinach, blanched and chopped400 g
- butter2 tbsp
- shallot, minced1 medium
- garlic, minced2 cloves
- béchamel sauce200 ml
- Gruyère cheese, grated100 g
- fresh parsley, chopped1 tbsp
- saltto taste
- black pepperto taste
Instructions
- 1
Preheat your oven to 200°C (390°F).
- 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
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
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
In a mixing bowl, combine the sautéed spinach with half of the béchamel sauce and half of the grated Gruyère cheese. Mix well.
- 6
Lightly grease a baking dish. Spread the spinach mixture evenly on the bottom of the dish.
- 7
Layer the cooked lamb slices over the spinach mixture.
- 8
Pour the remaining béchamel sauce over the lamb, and sprinkle the rest of the Gruyère cheese on top.
