Herb-crusted lamb fillet by chef Richard Toix

62237 Views 4/04/2023 0 comments Posted By: Emmanuel Poulet-Harmel In: Recipes of gourmets

 Herb crusted fillet of lamb by chef Richard Toix. 

 Michelin-starred chef Richard Toix is inspired by products, seasons and cuisines from around the world. 

  Ingredients :
 - 2  lamb fillets
 - 100g of grated parmesan
 - 100g of fresh herbs
 - 150g of breadcrumbs
 - 25cl of olive oil
 - 150g of butter
 - Salt pepper 

  Preparing the lamb, cooking and gravy
 Trim the lamb fillets: remove the fatty and nervous parts (trims) from the lamb fillets, keep them for making the jus.
 Make a juice with the trimmings: color the trimmings with a little fat, finish the coloring in the oven, add garnish vegetables cut into cubes (1/3 vegetables, 2/3 trimmings), add a little tomato puree , cook again in the oven, then degrease, moisten with water and leave to cook for 45 to 60 minutes over low heat. Strain through cheesecloth, degrease and reduce. 

  Preparing the herb crust
 Mix the butter, herbs, breadcrumbs, olive oil, parmesan, salt and pepper in a mixer to obtain a paste, then spread on parchment paper and let harden in the freezer. 

  Preparation of vegetables
 Prepare and cook the vegetables of your choice 

  Finishing and dressing
 Cook the lamb fillets in the oil and butter, let them rest. Cook the lamb nicely pink.
 Just before serving, add a crust of herbs to the fillets, brown them on the oven grill.
 Serve with a reduced bead of jus.