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!