Serves 4
Ingredients
Lamb
One piece of saddle lamb
Two pieces of black garlic
20g of buckwheat seeds
10cl of lamb stock
1 lemon
A mix of herbs and flowers including chive flower, garlic flowers
A good quality olive oil
Salt and pepper
Aubergine
2 pieces of aubergine
One clove of garlic
One spoon of honey
Two spoons of Sherry vinegar
200g of lamb sweetbread
20g of Roquefort
10 pieces of snowpeas julienne
4 Leaves of wild garlic
Salt and pepper
Grilled rack of lamb
4 pieces of rack of lamb
50 g of Putarga
1 lemon zest
4 baby leak
20g of black olive puree
20cl of lamb juice
Good olive oil
Salt-pepper
Method
Lamb
Peel the garlic and mix the cloves with the lamb juice.Roast the lamb saddle with olive oil seasoning with salt and pepper.Clean the herbs and the flowers, dry it and season it with lemon juice and olive oil. Toast the buckwheat seeds.And plate up.
Aubergine
Slice 4 fine slices of aubergine.Panfry the aubergines with garlic.Add the sherry vinegar and the honey, cook gently and blend. Peel and roast the sweetbread.Mix the sweetbread and the aubergine puree.Stuff the aubergine slices with the mix.Bake for 4 minutes. Plate up with dices of roquefort, snowpeas julienne and a leaf of wild garlic.
Grilled rack of lamb
Grill the lamb chop. Blanch the baby leak and season it with lemon skin, black olive puree and thin slices of putarga. Put the leak on the plate, add the rack of lamb, finish with good olive oil and the lamb juice. Add salt and pepper.
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