Argentinian Lamb Gratin
A classic Argentinian dish, this lamb gratin is a hearty and flavorful main course. The slow-cooked lamb is tender and falls apart easily, while the creamy sauce and crispy top add a rich and satisfying touch.
Ingredients
- ●1.5 lbs Lamb shoulderbone-in
- ●2 tbsp Olive oil
- ●3 cloves Garlic
- ●2 sprigs Rosemary
- ●1 tsp Salt
- ●1 tsp Black pepper
- ●1 cup Milkwhole or 2%
- ●1/2 cup Heavy cream
- ●1 cup Grated cheddar cheese
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the lamb with salt, black pepper, and rosemary. Drizzle with olive oil.
- 3
Roast the lamb in a preheated oven for 2 hours, or until tender.
- 4
While the lamb is roasting, melt 1 tablespoon of butter in a saucepan over medium heat.
- 5
Add the garlic and sauté for 1-2 minutes, or until fragrant.
- 6
Pour in the milk and heavy cream, and stir to combine.
- 7
Bring the mixture to a simmer and cook for 5 minutes, or until slightly thickened.
- 8
Remove the lamb from the oven and place in a baking dish.
- 9
Strain the sauce through a fine-mesh sieve into a clean saucepan. Discard the solids.
- 10
Stir in the grated cheddar cheese until melted and smooth.
- 11
Pour the sauce over the lamb and top with additional rosemary sprigs, if desired.
- 12
Transfer the dish to the oven and bake for an additional 10-15 minutes, or until the top is golden brown.