Ingredients
Ingredients for 4 people
600 g Lamb fillet (nerves must have been removed by the butcher).
10 g Le Guérandais Guérande "fleur de sel"
1/2 Bunch of tarragon
1/2 Bunch of chervil
120 g Fresh sliced white bread
4 Poivrade artichokes
3 Courgettes (each 150 g)
1 Onion
1 Clove of garlic
1 Beaten egg
100 g Lamb gravy
Le Guérandais "fleur de sel"
Ground pepper, celery leaves, butter
Preparation :
Preparation
Blend the herbs with the sliced bread; keep to the side.
Peel the poivrade artichokes, cut them into quarters, pan-fry them on low heat in some olive oil, season with salt and pepper; make sure they stay crunchy. Keep warm.
Cannellonis
Dice two courgettes and slice the third into strips; blanch the strips. Blend 1/3 of the courgette dices and sauté the rest in some olive oil with the onion, then mix in with the blended dices. Spoon the mixture onto the blanched courgette strips, roll them up and keep warm.
Confection
Season the lamb fillets with Guérande "fleur de sel", dip them in the beaten egg then cover them in the herb and bread mixture. Cook on low heat for 5 to 6 minutes; make sure they stay pink in the middle.
Finishing touches and presentation
Slice the lamb fillets and place them on a plate. Add a pinch of Guérande "fleur de sel" and some ground pepper on each piece of meat; add a courgette cannelloni and the poivrade artichokes. Pour on some lamb gravy.
Garnish with celery leaves or a dried carrot leaf.
Wine suggestion
Côte Rôtie "Les Grandes Place" 2000 - Jean-Michel Gerin.
One of Ampuis' most beautiful vineyards, with faultless vinification and production.
Food-lovers' opinion