Lamb Millefeuille with the Scent of Provence
Ingredients for 6 servings
- 600g boneless and skinless lamb (shoulder or thigh)
- 100g chickpea flour
- 2 tomatoes
- 50g arugula
- Several fresh mint and coriander leaves
- 50g tapenade
- 100g mayonnaise P
Preparation time: 1 hour
Cooking time: 3 minutes
Difficulty: Intermediate
Cooking process:
1 – Use lamb fat and some lamb to make a rich brown broth, reduce until thick.
2 – Slice the lamb and marinate with fresh mint and coriander, olive oil, salt, and pepper.
3 – Bake a 1cm thick chickpea flour breadcrumb cake, cut into 10cm diameter round shapes and chill.
4 – Mix tapenade and mayonnaise.
5 – Peel and seed the tomatoes, quarter them, and marinate with olive oil, garlic, and parsley.
6 – Make lamb burgers weighing about 150g each. Grill each side for about 1 minute to preferred doneness.
7 – Arrange on the plate in the following order: place a pancake on the plate base, spread tapenade, then the burger, mayonnaise-tapenade sauce, 2 pieces of the quartered marinated tomatoes, a small amount of mecklenburg and veal broth, and finally cover with another chickpea pancake.