Vietnamese · Side

Caramel and pepper Lamb Gratin

This Vietnamese Gratin leans on caramel and pepper to do the heavy lifting. We glaze the Lamb for real depth, then bring it together in one pan.

4.4 from 1,667 cooks

Prep30 min

Cook18 min

Serves4

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the caramel and pepper elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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