Lamb Charlotte 'Jacky' Style
|Lamb||200 Gram (Leg / Shoulder)|
|Thyme||1 Teaspoon (Leveled)|
|Garlic||1 Teaspoon (Leveled)|
|Olive oil||1 Teaspoon (Leveled)|
|Concasse tomatoes||50 Gram|
|Lamb gravy||100 Milliliter (1 Deciliter)|
|Shallots||3 (A Few)|
|Fresh breadcrumbs||30 Gram|
Slice the zucchini and eggplants (50g of each) and marinate in olive oil, salt and pepper.
Grill under the salamander.
Dice the rest of the zucchini and eggplants.
Mince the lamb and saute with olive oil, garlic, shallots, diced zucchini, eggplants, butter, concussed tomatoes, thyme, salt and pepper, and fresh breadcrumbs.
Line a mould with the grilled slices of eggplants and zucchini.
Fill it with the sauteed lamb and bake in the oven.
When ready, remove the mould from the oven; invert.
Boil the potatoes, cut them into slices of about 0.5 cm and pan-fry