Lamb with Potato Gratin

Ingredients

• 1 kg boneless lamb loin fillet
• 1 bunch thyme
• 4 tbsp olive oil
• Salt
• ground pepper
• 800 g waxy potatoes
• 250 ml milk
• 250 ml heavy cream
• 1 Garlic clove
• 120 g grated Emmental cheese
• 40 g Butter
• Salt
• Pepper
• 300 g beans
• 100 g thick-cut bacon

Instructions

1. 1.

   Wash the lamb, pat dry, lightly salt it and season with freshly ground pepper. Tie half a bunch of thyme around the meat. Brush with 2 tbsp oil. Place the lamb on a rack in a roasting pan, cover loosely, and roast at 220°C for about 30 minutes, basting occasionally with the juices that escape. Remove the meat from the oven and wrap it in foil.

2. 2.

   For the gratin, wash, peel, and slice the potatoes into 2 mm thick rounds. Bring milk, cream, salt, and pepper to a boil, then simmer the potato slices for 10 minutes. Halve the garlic clove and rub a rectangular fireproof dish with it. Mix 100 g of cheese into the partially cooked potatoes, pour into the dish, sprinkle with the remaining cheese, and bake at 180°C for about 35 minutes until golden brown. Trim the ends of the beans, blanch in salted boiling water for 8 minutes, drain, shock in cold water, dry, and cut diagonally into pieces. Slice the bacon into thin strips, cook briefly in a pan to render some fat, add the beans, and warm quickly. Unwrap the lamb from foil, slice it, and serve with the roast juices, vegetables, and potato gratin, sprinkled with the remaining thyme.