Lamb Mille-Feuilles with the scents of Provence
Ingredients for 6 servings
- 600 g boneless, skinned lamb (shoulder or leg)
- 100g chickpea flour
- 2 ripe tomatoes
- 50g arugula
- Some fresh mint and coriander leaves
- 50g tapenade
- 100g mayonnaise P
Preparation: 1 hour
Cooking time: 3 min
Difficulty level: medium
Preparation steps:
1 – Make a brown roast stock with the fat and some pieces of lamb and reduce it.
2 – Cut the lamb and marinate it with fresh mint and coriander, olive oil, salt, and pepper.
3 – Bake a cake from chickpea flour breadcrumbs, about one centimeter thick, then cut cold into 10 cm diameter circles.
4 – Mix the tapenade and the mayonnaise.
5 – Peel, core, and quarter the tomatoes, then marinate them in olive oil, garlic, and parsley.
6 – Form burgers from about 150g of lamb. Fry them to desired doneness for about 1 minute on each side.
7 – Arrange each plate as follows: Place a pancake at the bottom of the plate. Brush with tapenade, then the burger, the mayo-tapenade sauce, 2 quarters of candied tomatoes, then sprinkle some mesclun with veal stock, and finally top with the other chickpea pancake.