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Lamb in a Crust of
Forest
Mushrooms
Ingredients (Serves:
6)
1 Lamb saddle
16 oz White Toque Forest Mix Mushrooms
6 oz Couscous
2 Feuilles de Brick
12 oz White Toque Brittany Blend
3 Shallots
1 oz Slivered almonds
1 oz Raisins
1 tsp Icing sugar
0.4 oz Clarified butter
1 oz Butter
1 oz Olive oil
7 fl oz Water
Salt & pepper
Method |
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- Bonned the lamb saddle.
- Sauté the filet in a frying pan on each
side.
- Sauté the thinly diced shallots and add the Forest mix mushrooms.
Cook until the water reduces then chop them thinly.
- Spread the mushrooms on the 2 feuilles de brick. Put one filet on
each and roll the feuille de brick around. Brush with the clarified
butter.
- Put the lamb on a sheet pan and bake in the oven preheated at
350 F for 15 minutes.
- Meanwhile, put the almonds and the icing sugar in a saucepan and
cook until caramelized. Add the raisins, couscous and olive oil.
Toss all ingredients together and add to boiling water. Cover.
- Sauté direct from frozen stage the Brittany blend with the
butter.
- When the couscous is soaked, arrange a circle in the middle of
the plate. Place 5 slices of lamb on top, and the Brittany blend
around.
Sauce: Lamb demi glace with beurre noisette. |
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