Summer gratin with lamb

Another great recipe for gratin with meat from the stock/ broth. But if you will use beef instead of lamb, do not use any mint as these two, that is a bad marriage. Instead of mint rather use parsley and a little more of rosemary and thyme.

Preparation time 30 minutes .. Baking 35 + 20 minutes


  • 1 eggplant, in 5 mm rings
  • 1 courgette, in 5 mm rings
  • 4 tomatoes, in 5 mm rings
  • 2 potatoes, in 5 mm rings
  • lamb meat from stock, picked
  • 1 big onion, finely chopped
  • 5 tbsp chopped mint leaves
  • 5 tbsp chopped coriander
  • 1 tbsp finely chopped rosemary
  • 2 tbsp creased fresh thyme
  • 2 cloves garlic, crushed
  • 3 tbsp olive oil
  • juice from 1/2 lemon
  • grated Gran Padano or Parmesan, or Swiss Gruyére cheese
  • salt & pepper


Preheat the oven to 375°F.

Heat the oil in a pan and fry the onion and garlic in it until glassy. If she is soft, add the herbs (rosemary, coriander, mint and thyme) cook for about a minute together. Then add the meat of the lamb and cook for another 5 minutes range. Bring to taste with salt, pepper and lemon juice, fry for another minute and ready.

Cut the zucchini, tomatoes, potatoes and eggplant in 5mm thick rings. Grease the baking dish with olive oil and place the meat on the bottom. Then divide the vegetables to the meat and that regular various colors around or under each other.

If everything in the dish is put the vegetables are seasoned with salt and pepper, cover them and bake for about 30-35 minutes in preheated oven at 190°C (375°F).

After 35 minutes, take your gratin from the oven but leave the oven is hot; put the lid off, sprinkle the vegetables with grated cheese and put back further baking in the oven for about 20 minutes. Ready!

Serve with a glass of white wine or beer or fresh bottled water.

Bon apetit!

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