- 3 tablespoons Vegetable oil
- 2 Onions
- 500 g lamb tenderloin
- 3 cloves Garlic
- 1 tablespoon dried rosemary
- 2 tablespoons fresh parsley
- 1 teaspoon ground black pepper
- 2 small Potatoes
- 2 medium Tomatoes
- 1 cup Mozzarella cheese
- For the Béchamel sauce:
- 4 cups Milk
- 1 sachet MAGGI Idea of the Day Béchamel Mix
Lamb and Tomato Gratin
INGREDIENTS
Lamb and Tomato Gratin with
Lamb and Tomato Gratin with 
- 3 tablespoons Vegetable oil
- 2 Onions
- 500 g lamb tenderloin
- 3 cloves Garlic
- 1 tablespoon dried rosemary
- 2 tablespoons fresh parsley
- 1 teaspoon ground black pepper
- 2 small Potatoes
- 2 medium Tomatoes
- 1 cup Mozzarella cheese
- For the Béchamel sauce:
- 4 cups Milk
- 1 sachet MAGGI Idea of the Day Béchamel Mix
NUTRITIONAL INFORMATION
Lamb and Tomato Gratin with
Lamb and Tomato Gratin with
- Energy 543 (Kcal)
- Protein 31 (g)
HOW TO PREPARE
Lamb and Tomato Gratin with
Lamb and Tomato Gratin with
1
Heat oil in a large nonstick pan, add and cook onions and meat strips over medium heat with stirring for 5-8 minutes or until meat is almost cooked.
2
Add garlic, dried rosemary, fresh parsley, black pepper and potato. Cook ingredients while stirring for 3-4 minutes. Add salt to taste. Remove from heat.
3
Prepare the MAGGI Secrets Béchamel Mix according to instructions on the package. Pour some of the béchamel sauce into the bottom of a baking dish.
4
Arrange the tomato slices over the béchamel sauce, and evenly spoon the meat mixture over the tomato slices, pour the rest of the béchamel sauce over the meat mixture.
5
Sprinkle with the cheese and bake in a 190°C preheated oven for 25 minutes or until the top is golden in color.
REVIEWS
Lamb and Tomato Gratin with
