Lamb Wrapped in Ham with Potato Gratin

Ingredients

• 12 lamb chops (about 50 g each)
• Salt
• Pepper (freshly ground)
• 12 sage leaves
• 12 thin slices of Parma ham
• 3 tbsp olive oil
• 1 Shallot
• 1 Garlic clove
• 150 ml port wine
• 150 ml dry red wine
• sugar
• 2 tbsp cold butter
• 1 kg potatoes
• 1 tsp Olive oil
• 2 Garlic cloves
• 200 g Sour Cream
• 2 Eggs
• Salt
• Pepper (freshly ground)
• nutmeg

Instructions

1. 1.

   Peel, wash and slice the potatoes thinly. Grease one large or four small baking dishes with oil and layer the potatoes, seasoning each layer lightly with salt and pepper.

2. 2.

   Mash the garlic cloves with a press. Whisk the sour cream with the eggs and pressed garlic, season with salt, pepper and nutmeg; pour over the potato layers and bake in a preheated oven at 180°C (middle rack) for about 35–40 minutes until golden.

3. 3.

   Trim the bone ends of the lamb chops with the back of a knife and remove skin and fat. Pat the meat dry, season with pepper and salt. Place one sage leaf on each chop and wrap with one slice of Parma ham.

4. 4.

   Heat oil in a skillet and sear the lamb chops for 2 minutes on each side. Transfer to a preheated oven at 80°C and cook for another ~20 minutes until done.

5. 5.

   Peel and finely dice the shallot and garlic; sauté in the pan drippings. Add port wine and red wine, reduce to about one-third. Season with salt, pepper and a touch of sugar. Whisk in butter gradually.

6. 6.

   Plate the lamb saltimbocca and pour over the wine sauce. Serve with potato gratin on the side.