Herb-crusted lamb rosette with Guérande salt, courgette and artichoke cannelloni

average
Expensive
45 min
0 avis
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.

 

Author: Michel ROTH
Photo: Pascal FRANCOIS

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