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Lamb with a rosemary crust, barigoule of artichokes

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Lamb with a rosemary crust, barigoule of artichokes 0 Picture


  • 4 lamb fillets 110g each
  • 400g flour
  • 200g sea salt
  • 100g egg whites
  • 200g water
  • 1/2 bunch rosemary
  • 50g smoked bacon
  • 1 bunch artichokes
  • 1 carrot
  • 1 onion
  • 1 fennel
  • thyme and laurel
  • 2 garlic cloves
  • 2 tomatoes
  • 10cl white wine
  • salt and pepper


servings 4
Preparation time 20mins
Cooking time 10mins


Step 1

The salt crust:
Mix the salt, the egg whites and the water together with the crushed rosemary. Roll out the dough on a sheet of baking paper and reserve in the fridge for 30 minutes.

Step 2

Sweat the smoked bacon with olice oil and add the artichokes, cut into quarters. Add the peeled carrots, cut into slices, the fennel, the garlic, the onion and cook for 5 minutes. Deglaze with white wine and leave the juice to reduce by half. Add water and cook for 10 minutes. Add the chopped tomatoes and remove from the heat.

Step 3

Season the lamb, spread over some mustard and place the lamb on the crust. Cook in the oven at 220° for 10 minutes.

Step 4

serve the lamb in it's crust on dinner plates, accompanied with the vegetables.

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