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Coteaux d’Ancenis Rouge

Roasted saddle of lamb with fresh thyme

By Olivier Giraudet, Le Laurier Fleuri – Vertou

For 4


Ingredients :

1 saddle of lamb
1 kg (2.2 lb.) new potatoes
6 garlic cloves
Golden chanterelles
Fava beans
Tomato confit
Heavy cream

Step 1 : Bone the saddle of lamb and brown in a frying pan.

Step 2 : Bake at 160°C (320°F) for 10 minutes and let rest for 10 minutes.

Step 3 : Prepare a gravy with the lamb bones.

Step 4 : Slice the potatoes, add the 6 cloves of crushed garlic and cover with cream.

Step 5 : Cook over lowest heat and blend in blender until the potato mousseline is smooth and has no lumps.

Step 6 : Blanch the fava beans. Sauté them with the golden chanterelles, add the chopped scallion and tomato confit.

Step 7 : Plate and serve.