Minced Lamb Rosti with Gruyère Sauce
Grated potato rosti forms a crispy base topped with seasoned minced lamb, and a warm Gruyère sauce brings the whole plate together with nutty, savory richness. Both the rosti and the lamb cook in under 30 minutes, making this a fast but substantial dinner. Getting the rosti golden and firm is the key technique worth focusing on.
Equipment
- Large skillet
- Medium saucepan
- Grater
- Mixing bowl
- Wooden spoon
Ingredients
- 1 pound minced lamb preferably grass-fed
- 1 large potato peeled and grated
- 1 cup Gruyère cheese grated
- ½ cup heavy cream
- 1 tablespoon olive oil extra virgin
- 1 clove garlic minced
- 1 teaspoon fresh thyme chopped
Instructions
Prepare the Rosti:
- In a large skillet over medium heat, warm the olive oil. Add the grated potatoes, pressing them into a flat cake.
- Cook for 5 minutes on each side until golden brown and crispy.
- Transfer to a plate and keep warm.
Cook the Minced Lamb:
- In the same skillet, add more olive oil if necessary, and sauté the minced garlic until fragrant.
- Add minced lamb and thyme, cooking until the lamb is browned. Season with salt and pepper.
- Remove from heat and set aside with the rosti.
Prepare the Gruyère Sauce:
- In a medium saucepan, gently heat the heavy cream over low heat.
- Add the Gruyère cheese, stirring continuously until melted and smooth.
- Season with a pinch of salt and pepper to taste.
Assemble the Dish:
- Place the rosti on a serving plate, top with minced lamb.
- Drizzle with the Gruyère sauce.
- Garnish with thyme sprigs if desired.
Notes
- For a lighter version, substitute heavy cream with milk.
- The rosti can be prepared using sweet potatoes for a unique twist.
- To intensify the flavor of the minced lamb, consider adding rosemary alongside the thyme.
Nutrition
Calories: 631kcalCarbohydrates: 18gProtein: 29gFat: 49gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 142mgSodium: 131mgPotassium: 694mgFiber: 2gSugar: 2gVitamin A: 687IUVitamin C: 19mgCalcium: 293mgIron: 3mg
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