Lamb in a Crust of Forest Mushrooms

Lamb in a Crust of Forest Mushrooms

16 oz Forest Mushrooms Mix

2 feuilles de Brick Dough

12 oz Brittany Blend

1 oz Echire Unsalted Butter Cup

4 oz Shallots

1 oz Raisins

1 Lamb saddle

6 oz Couscous

1 oz Slivered almonds

1 tsp Icing sugar

0.4 oz Clarified butter

1 oz Olive oil

7 fl oz Water

Salt & pepper

  • 1. Bonned the lamb saddle.
  • 2. Sauté the filet in a frying pan on each side.
  • 3. Sauté the thinly diced shallots and add the forest mix mushrooms. Cook until the water reduces then chop them thinly.
  • 4. Spread the mushrooms on 2 brick dough. Put one filet on each and roll the feuille de brick around. Brush with clarified butter.
  • 5. Put the lamb on a sheet pan and bake in the preheated oven at 350°F for 15 minutes.
  • 6. 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.
  • 7. Sauté direct from frozen stage the Brittany blend with the butter.
  • 8. 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.
  • 9. Sauce: Lamb demi glace with beurre noisette.
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