To enjoyWith family
Nº of people
- 600g of lamb loin
- 20g of garlic
- 1g of fresh thyme
- 200g of spinach leaves
- 50ml of white wine
- Salt and pepper, to taste
- Nutmeg, to taste
- 200g of grated potatoes
- 2 eggs
- 125ml cream
- 50g of grated cheese
70ml of Victor Guedes Extra Virgin Olive Oil Reserve
Marinate the lamb loin in olive oil, crushed garlic, salt, pepper and fresh thyme for na hour.
Then, in a hot pan, seal the meat in all sides, together with the thyme and the garlic and then let cook in low heat for 3 minutes in each side. Put aside.
Refresh the pan with the white wine and let reduce.
Place the meat again and let cook for two additional minutes.
Sauté the spinach in olive oil and serve the sliced meat, together with the potatoes au gratin.
To make the potatoes au gratin, start by mixing the cream with the eggs, then adding the grated potatoes.
Season with salt, ground pepper and nutmeg.
Then grease small tins with olive oil and pour the mixture, covering it with the grated cheese.
Put in the over for approximately 25 minutes, at 175ºC, until the potatoes are golden.