Rosette of lamb with Guérande fleur de sel in a bed of herbs, zucchini cannelloni and baby artichoke
Personnes
4
Difficulty
Medium
Preparation
45 min
Cooking
10 min
Budget
Pricey
Idéal avec Fleur de sel
Ingredients
- 600g de filet d'agneau, préalablement dénervé par le boucher.
- 10g de Fleur de sel de Guérande Le Guérandais
- 1/2 botte d'estragon
- 1/2 botte de cerfeuil
- 120g mie de pain fraîche
- 4 artichauts poivrade
- QS sel, poivre du moulin, feuilles de céleri-branche, beurre
- 3 courgettes (de 150 g)
- 1 oignon
- 1 gousse d'ail
- 1 œuf battu
- 100g jus d'agneau
Preparation
-
Mix the herbs with the breadcrumbs and set aside.
-
Peel the artichokes, quarter them and pan-fry over low heat with olive oil, salt and pepper; keep them crunchy. Keep warm.
-
Dice two zucchinis and cut the remaining zucchini into strips; blanch the strips. Blend 1/3 of the diced zucchini and sauté the rest of the diced zucchini in olive oil with the onion, then mix with the diced zucchini. Arrange the stuffing on the blanched zucchini strips, roll up and keep warm.
-
Season the lamb fillets with Guérande fleur de sel, dip in the beaten egg and coat in the herb breadcrumbs. Cook over a low heat for 5 to 6 minutes, keeping them pink.
-
Slice lamb fillets and arrange on plates. Place a pinch of Guérande fleur de sel and a turn of the pepper mill on each rosette, add a cannelloni of zucchini and the artichoke peppers. Pour over the lamb jus.
-
Garnish: celery leaves or a dried carrot stalk.
Recommended wine: Côte Rôtie "Les Grandes Places" 2000 - Jean-Michel Gerin.
One of Ampuis' finest terroirs, magnified by flawless vinification and ageing.
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