Lamb Salmon with Gratin and Ratatouille

5 from 3 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 728 kcal


  • 2 Lamb salmon with a total of approx. 500 g
  • 4 tbsp Olive oil
  • 1 clove Garlic
  • 1 tbsp Dried rosemary
  • 1 Red pepper
  • 1 Yellow pepper
  • 1 Zucchini
  • 2 Shallots
  • 1 clove Garlic
  • 1 g Saffron threads
  • 1 tsp Paprika powder
  • 2 Rosemary sprigs or 1 teaspoon dried rosemary
  • 100 ml Vegetable broth yeast-free !!!
  • 1 tsp Salt
  • 1 pinch Black pepper from the mill
  • 2 tbsp Olive oil
  • 4 Large potatoes floury
  • 200 ml Lactose-Free milk or milk and cream half and half
  • 2 tbsp Yeast-Free vegetable broth
  • 2 tbsp Grated mozzarella
  • Salt pepper


  • Marinate the lamb salmon: Season the meat with rosemary and pepper, cover with garlic slices and cover with olive oil at room temperature for about 30 minutes
  • Prepare the gratin: Peel the potatoes and cut into 1-2 mm thick slices, season the milk (or milk-cream mixture) with vegetable stock, add the potato slices, bring to the boil and cook for about 5 minutes
  • Start with the ratatouille: Cut the peppers and zucchino into large cubes, then peel the shallots, cut in half lengthways and cut into strips, peel the garlic and dice finely. Heat olive oil in a top, sweat shallots, diced paprika, diced zucchini, season with salt, paprika powder and pepper and rosemary, add garlic and pour liquid, add saffron threads and cook gently until cooked.
  • Pour the potato-milk mixture into a gratin dish and place in the oven for about 30 minutes at 160 °. After 15 minutes, spread the mozzarella on top and let it bake until done
  • Now there is a 5-minute break for a delicious cup of espresso (or as an alternative to cleaning work surfaces)
  • Do not overheat a pan without fat. Salt the lamb salmon and put it in the pan (tip: I use 2 spoons to hold so that the meat is not pierced and "leaks") Fry the lamb salmon on each side for about 5-7 minutes, then wrap in aluminum foil to cook.
  • In the meantime, the gratin should be ready enough for the lamb salmon wrapped in aluminum foil to be placed in the switched-off oven for about 10 minutes.
  • Season the ratatouille to taste, arrange on a plate with the gratin. Then cut the lamb salmon diagonally, place on the side dishes and serve. If you like, you can add a sprig of rosemary as a decoration.
  • 9 .... and now summer can be present in the middle of winter :)) Bon appetit!


Serving: 100gCalories: 728kcalCarbohydrates: 9.2gProtein: 1.5gFat: 77.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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