LAMB FILLETS

– 3 saddles of lamb

– 1 sprig rosemary

– 1 sprig savory

– 150g butter

– Freshly ground pepper (to taste)

– Fleur de sel (to taste)

– Olive oil (depending on need)

1. Preparing the lamb fillets :

Lift the lamb fillets from the saddles, skim the fat off, trim and shape into nice cylinders (1 saddle for 4 people, i.e. 1 fillet for 2).

Keep the bones and trimmings for the lamb jus.

2. Cooking the lamb fillets :

Roll the lamb cylinders in olive oil to obtain an even layer.

Mark the lamb fillets on the grill, then finish cooking gently in a sauté pan with the butter, rosemary and savory.

Once cooked, cut the fillets in half lengthwise and coat with the breadcrumbs, leaving the sliced side visible.

GREEN SAUCE 

– 150 g wild Italian arugula

– 40 g argan oil

– 12 g anchovies in oil

– 14 g sherry vinegar

– 30 g Japanese mayonnaise

– 6 drops of Tabasco

Preparing the green sauce :

Blend all the ingredients until smooth. Set aside.

LAMB BREADCRUMBS 

– 100 g old goat’s tomme cheese

– Crushed savory

– Pinch of Espelette pepper

Préparing the breadcrumbs :

Grate the cheese onto a plate with a microplane, distributing evenly.

Stir in the crushed savory and Espelette pepper.

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Find out more about the 2nd and 3rd stages in our blog…