Cut the peeled potatoes and onions into thin slices - use a mandolin slicer.

Mix the sliced potatoes and onions in a baking dish.

Optionally season with pressed garlic, grated nutmeg, and salt and pepper. It requires a good amount of salt and pepper, more than you think.

Add cream and milk. 

Bake the potatoes in the oven at 200 degrees Celsius (392 degrees Fahrenheit) (fan-forced) for 20 minutes.

Then reduce the oven temperature to 190 degrees Celsius (374 degrees Fahrenheit) (conventional oven) and bake the potatoes for another hour.

Remove the creamy potatoes from the oven and let them stand for 5-10 minutes to set before serving.

Take the lamb schnitzels out of the refrigerator about 30 minutes before grilling.

Lightly sprinkle the meat with salt and let it sit on the kitchen counter.

Brush the meat with oil and season with freshly ground pepper and optionally a bit more salt.

Grill the meat on a hot grill at maximum heat on both sides until it forms a nice crust.

Then grill the meat at medium heat for 2 minutes on each side.

Remove the meat from the grill and place it on a platter or plate.

Let the grilled lamb schnitzels rest for 2 minutes under a cloth before serving.

Boil the carrots in lightly salted water for about 7-10 minutes, depending on their size. Do not overcook them; they should still be crisp and delicious.

Serve the grilled lamb schnitzels with creamy potatoes and lightly boiled carrots.