John Myers
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Lamb Chops on Potato and Beetroot Casserole
The perfect lamb chops on potato and beetroot casserole recipe with a picture and simple step-by-step instructions.
Lamb chops
- 5 Pc. Lamb chops
- 1 Pc. Rosemary fresh
- Salt
- Pepper
Potato and beetroot casserole
- 750 g Potato
- 750 g Fresh beetroot
- 2 Pc. Onions
- 1 cups Sour cream
- 50 ml Cream
- 50 ml Milk
- 1 Pc. Egg
- 2 tsp Curry
- 1 tsp Ground cumin
- 1 pinch Cayenne pepper
- Salt
- Black pepper
- 200 g Gouda cheese
Potato and beetroot casserole
- Wash the potatoes and pre-cook them in a saucepan with a little water. Wash beetroot and wrap tightly in aluminum foil with the shiny side inward. Depending on the size of the tubers, place in the oven for about 1 hour at 180 degrees.
- Peel the onion and cut into fine rings. Peel and slice the potatoes and beetroot. Layer the potatoes, beetroot and onion in a greased baking dish and sprinkle each layer with a little salt and pepper.
- Mix the sour cream with the cream, milk and egg, add the spices and stir in. Pour over the layered vegetables. Grate the cheese and spread on the casserole. Bake in the oven at 180 degrees for 30 minutes.
Lamb chops
- Take the meat out of the refrigerator and let it reach room temperature. Cut into the fat rind about 1 cm apart.
- Heat a pan, add oil and fry the cutlets on both sides, depending on their strength and taste, so that they have a nice brown color.
- After turning in the pan, season with salt and pepper and sprinkle with some fresh, finely chopped rosemary on the plate.
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