Vegetable Gratin

Ingredients

• 500 g carrots
• Salad salt
• 1 small savoy cabbage
• 400 g lamb loin (deboned back)
• 1 onion
• 2 Garlic cloves
• 6 tbsp Olive oil
• ground pepper
• 2 tbsp sunflower seeds
• 1 small sprig rosemary
• 2 tbsp thyme (fresh or dried)
• 4 Tbsp breadcrumbs
• fat for greasing the pan

Instructions

1. 1.

   Peel, wash and slice carrots. Trim cabbage, cut into large pieces and wash. Cook carrots in lightly salted water for 10 minutes. Blanch cabbage in salted water for 5 minutes. Drain cabbage, rinse with cold water and let drain. Drain carrots.

2. 2.

   Slice lamb loin into about 1 cm thick slices. Peel and finely chop onion and garlic. Heat olive oil. Quickly sear lamb medallions on both sides. Season with salt and pepper. Remove from pan.

3. 3.

   Sauté onions, garlic, sunflower seeds, rosemary and thyme in the cooking fat briefly. Stir in breadcrumbs. Grease a shallow oven‑proof dish. Layer carrots, cabbage and lamb medallions. Season with salt and pepper. Sprinkle breadcrumb mixture on top. Bake in preheated oven at 220°C (gas: level 4 / fan: 190–200 °C) for 20 minutes.