Sea and wine pairings All the recipes 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 Scallion 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. Share