| 1 saddle lamb |
|
bone, cut into noisettes |
Melt butter in large frying pan, increase heat to high. Shake noisettes to remove excess oil. Pan-fry 4 minutes, turning once, until richly browned on both sides but still pink in the centre. |
| 50ml olive oil |
|
marinate overnight |
| 1 bunch fresh thyme |
| salt and pepper |
| 50g unsalted butter |
|
| jus |
| 1 tablespoon olive oil |
|
|
Brown the bones |
Bring to boil, skimming the surface, lower heat, simmer gently 30 minutes. Strain and season. |
| lamb bones |
chop |
| 150g onion, carrot, celery |
chop coarsely |
|
Brown garlic and vegetables |
| 2 cloves garlic |
crush |
| 1 l veal stock |
|
Stir in well |
| 1 tablespoon tomato puree |
|
Mix well, cook 1 minute |
| 1 bouquet garni, lots of thyme |
|
Add |
| petits tians |
| 300g onion |
finely chop |
sweat |
|
On an oiled baking sheet in four 7.5cm metal rings: Put in onion, top with courgettes and tomatoes arranged in spiral |
Bake in moderate oven 10 minutes |
| 50ml olive oil |
|
| 200g courgettes |
slice, blanche |
| 150g cherry tomatoes |
slice |
| breadcrumbs |
|
|
Sprinkle over |
| thyme |
chop |
| olive oil |
|
|