Lamb gigolettes by Julien Bouvier

46838 Views 22/03/2023 0 comments Posted By: Emmanuel Poulet-Harmel In: Recipes of gourmets

 The Julien Bouvier studio, located in Lyon and Paris, is a photography studio specializing for more than 20 years in the culinary arts. 

 Caramelized, its melting flesh and its crispy skin: the lamb has everything to seduce us. Here is our recipe to make this Easter Sunday a guaranteed feast. 

   Ingredients :
 - 8 raw lamb chops
 - 4 carrots
 - 2 leeks
 - 1 stalk of celery
 - 3 shallots
 - 400g pork sausage
 - 1/2 bottle of strong wine
 - 2 tablespoons brandy
 - 50g butter at room temperature 

  Preparing the lamb
 Preheat the oven to 210°C.
 Separate the nut and bone from the chops. Cut the lower part of the bone and keep only the rib. 

  Preparation of vegetables
 Cut all the vegetables into brunoise. Peel and chop 2 shallots. Mix all the vegetables as well as the shallot, salt and pepper. 

  Assembling the gigolettes and cooking
 Spread the crepinette on the work surface and divide it into squares. In the center of a square, place a tablespoon of vegetables, then the walnut and again a tablespoon of vegetables. Arrange the bone on the side, as if to reconstitute the cutlet. Wrap everything in the crepinette and place the gigolettes thus obtained in a gratin dish. Put in the oven and cook for about 30 minutes. 

  Sauce preparation
 Meanwhile, reduce the wine, cognac and shallots in a saucepan until you obtain 1/3 of the original liquid. To book. 

  Finishing the sauce
 Just before serving, reheat the sauce base and gradually whip it up, adding the butterFin cut into pieces. 

  Dressage
 Remove the gigolettes from the gratin dish and wipe them quickly on absorbent paper. Arrange 2 gigolettes per plate.
 Serve the sauce in a sauceboat.