Princely lamb England / France
By Philippe Etchebest
- - 2 lamb fillets (from the saddle)
- - 500g of peas
- - 2dl beef consommé
- - 1 sheet of gelatine
- - 4 spring onions
- - 1 small lettuce
- - 0.5dl whipping cream
- - 1/2 bunch of mint
- - 0.5dl white wine
- - 1 clove of garlic
- - 0.5dl veal stock
Level of difficulty Difficult
Prepare the peas the English way:
Boil salted water. Add 300g of peas. When they are cooked just plunge them into ice cold water for a few seconds, then reserve. Mash 250g of cooked peas through a sieve. Heat the mashed peas by adding the cream and chopped mint. Heat the beef stock and add the gelatine. Pour this jelly into a small container and add the remaining peas cooked in water and leave to set in the fridge.
Peas the French way:
Fry the small chopped onions in butter. Add the crispy lettuce, chopped and 200 grams of peas. Season and cover with water. Cook until all the water has evaporated.
Fry the lamb fillets that have been slightly trimmed of excess fat, tied and seasoned with garlic. Remove the fillets and reserve. Deglaze the pan with white wine, reduce, add the veal stock and a little water. Strain the juice and reserve.
Cut the jelly into cubes. Remove the string of the lamb and cut the fillets into thick slices.
Arrange everything on the plates, the diced pea jelly, the French-style peas, the slices of lamb, cooked to your liking...
You can also rub the lamb fillets with a mixture of mint, coriander, Espelette pepper and garlic, all very finely chopped to give more flavour.
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