It's a good time to think about your Sunday dish!
Roasted saddle of lamb - gnocchi with herbs, beets and lemon condiments by Richard Bernigaud chef of L'Essentiel (gourmet restaurant in Dijon).
- 1.2Kg of Saddle of Lamb
- garlic
- thyme
- 200g Bintje potato
- 50g flour
- 2 egg yolks
- salt
- pepper
- 1 bunch of parsley,
- ½ tarragon
- 1 bunch of chervil
- 10 green beets
- 10g honey
- olive oil
Creamy beets
- 4 beets
- 25g olive oil
- 15g balsamic vinegar
- Salt pepper
- Lemon condiments
- 1 chioggia beet
- 1 carrot
- 1/2 white onion
- ½ lemon zest
Preparation of roast saddle of lamb Trim, lightly degrease the saddle then fry on each side for about 5 minutes with garlic and thyme. Remove to a baking sheet, roast then finish cooking in the oven for 12 minutes at 200°C.
Gnocchi Wash, peel and steam the potato for about 40 minutes. Then pass them through a sieve to obtain a fairly fine pulp, add the flour, egg yolks, salt/pepper and 10g of herb purée, mix with a spatula.
For the herb purée, cook the parsley, tarragon and chervil in simmering salted water for about 3 minutes, then blend and pass through a sieve.
Flour the work surface and roll out to about 1cm thick, cut strips 6/8cm long and 2cm wide. Sauté the beets with olive oil, honey and seasoning. Add vegetable broth to height and cook covered slowly for about 15 minutes. The broth must be completely reduced in order to glaze the beets,
Creamy beetroot Wash, peel then roll the beets in baking sheets then bake in the oven for around 1h30 at 150°C. Once the beets are cooked mix everything together.
Lemon condiments Wash, peel then cut all the vegetables into a fine brunoise, season then add the lemon zest.
- The chef's tip -
In order to keep a nice green color for your herb puree, cool immediately after blending
8 rib French lamb square ±1.7kg
Price
€113.80
Leg of free-range lamb from Quercy - Label Rouge ±2.5kg
Price
€145.98
Quercy free-range lamb shoulder - Label Rouge ±1.5kg
Price
€72.67
