Lamb, pepper, black olives and lemon by Fabien Lefebvre

41768 Views 4/04/2023 0 comments Posted By: Emmanuel Poulet-Harmel In: Recipes of gourmets

Next weekend is Easter  ! !
We offer you a menu idea for the occasion:

Flat  : Lamb, pepper, black olives and lemon by Fabien Lefebvre, Chef Meilleur Ouvrier de France. The chef offers classic cuisine, revisited and refined, full of flavors with Mediterranean tones.

There Lamb meat is a delicacy for a festive day. Practical to cook, it has a tender, almost melting and fragrant flesh. Lamb from Quercy is a flagship product among amateurs for its superior quality and its guarantee of quality linked to its origin.

 Ingredients :
- 1 saddle of lamb
- 1 lemon
- 16 purple olives
- 4 lettuce leaves
- 3g garlic
- 200g Agatha potatoes
- flour
- smoked chili pepper
- 1 pickled lemon
- 50g of black olives
- 5cl of olive oil
- 1 sprig of rosemary
- 1 shallot
- 1 egg yolk
- Parmesan cheese
- nutmeg
- 40g of butter
- salt, pepper & fleur de sel

 Preparing the lamb
Trim and trim the saddle of lamb.
With the trimmings, garlic and shallots make a lamb jus.
Preparing the lamb

 cooking potatoes
Cook the potatoes with their skins in a pan of salted water (starting with cold water).
Leaf and chop the rosemary. Cut a few parmesan shavings using a peeler.

 Preparation of condiments
Mix the blanched pickled lemon with the fresh lemon juice.
Pit the purple olives. Dry the black olives in the oven for 2 hours at 80°C, then mix them with the olive oil.
Preparation of condiments

 Preparation of the mash
Once the potatoes are cooked, peel them, mash them, add the egg yolk then incorporate the flour little by little, working as little as possible. Add the nutmeg.

 Preparation of the mash
Shaping and cooking the gnocchi
Shape the gnocchi then cook for 2.5 minutes in salted boiling water. Glaze them in water to stop the cooking.

 Cooking saddle of lamb
Season the saddle of lamb with salt, pepper and smoked chili. Bake in a preheated oven at 180°C for 20 to 30 minutes depending on the desired cooking point.
Cooking saddle of lamb

 Finishes
Brown the potato gnocchi in the non-stick pan with the fresh butter, add the sucrine leaves, the pitted purple olives, the chopped rosemary and the parmesan.
Finishes

 Lamb cut
Cut the saddle of lamb, add fleur de sel and ground pepper

 Dressage
Make a few dots of lemon paste, black oil (olives), smoked pepper. Arrange the gnocchi, lettuce and olives harmoniously, then the lamb and the jus. Serve hot