Gratin of Lamb with Spelt

(4 persons)
Restaurant « Les Lavandes » - Monieux
Chef : Alain Gabert

100gr spelt, 150 gr eggplant, 125 gr mushrooms from Gargas or Paris, 500 gr leg of lamb, thin Béchamel sauce, grated gruyère, garlic, salt, pepper, nutmeg, thyme.

In a gratin dish, place the already-cooked spelt.
Place the sliced, sautéd mushrooms, on top, then the eggplant, already chopped into cubes and fried. Cut the lamb into cubes, and sauté with the garlic and the thyme. Place on top of the preceding ingredients, and cover with the béchamel sauce. Sprinkle with the grated gruyère and bake in a hot oven for 10 minutes.