Lamb cutlets on a bed of South Tyrolean potato and leek gratin

In the first step, boil all the red wine with the sugar until it reduces to a syrup.

Peel the raw potatoes and use a mandoline to cut them into very thin slices. Heat some olive oil in a pan, cut the leek into thin strips and sauté it with the finely chopped garlic. Add the cream and milk and bring to a simmer. Add the potatoes, season with salt and pepper and boil for 8–10 minutes, stirring constantly. Place the hot potatoes in an oven dish, then sprinkle grated cheese and drizzle melted butter over them. Bake the leek and cream mass in the pre-heated oven at 180 degrees for about 40 minutes.

Rub the lamb cutlets with olive oil, rosemary, thyme and sage. Leave to marinade for about 30 minutes. Season the meat with salt and pepper and sear on both sides. Take the meat out of the frying pan, setting the browned meat fond aside, and briefly leave it in the oven at about 100 degrees.

Add the lamb broth to the fond and stir the cold butter in. Add 3 tablespoons of the red wine reduction sauce.

Arrange the lamb cutlets and potato and leek gratin on a plate. Drizzle with sauce.