Serves: 4
Difficulty: Medium

Julien Lefebvre is executive chef at Château Cordeillan-Bages’, near Pauillac. Nine months after he took over in 2017, the château’s fine dining restaurant scooped a Michelin star. Here he shares his recipe for beautiful, moist saddle of lamb, served with delicious seasonal veggies. Want to see the master at work? Why not plan a gourmet visit to Château Cordeillan-Bages?


Ingredients

  • 2 saddles of lamb
  • 12 baby turnips
  • 10 green asparagus
  • 8 baby orange carrots
  • 8 baby yellow carrots
  • 50g butter
  • 10cl olive oil
  • 300g shelled peas
  • 1 sheet filo pastry
  • Fine sea salt to taste
  • Coarse-ground pepper to taste

Directions

1Heat the olive oil in the pan, add in the saddles of lamb (fat side down), and cook until evenly coloured. Add a knob of butter and cook in a 180°C oven for 3 minutes, then set aside on the stovetop.

2Wash and peel the vegetables, before blanching in boiling salted water. Leave to cool, then glaze with chicken stock and butter, and add seasoning to taste.

3Blanch the peas in boiling salted water. Mix the vegetables, pass through a sieve and whisk in a knob of butter.

4Cut 1cm-wide strips of filo pastry, coat with a little olive oil, then roll the strips around copper tubes and bake for 6 minutes at 160°C.

5Place the saddle of lamb lengthwise on a serving plate. Add a spoonful of pea purée on one side and arrange the vegetables on the opposite side. Serve.

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