Roast lamb fillet, almond Viennese, onion, broccoli & parsley mousseline

Instructions

1. Mix the butter with the egg yolks, almonds, coffee and fleur de sel. Spread the mixture between 2 sheets of baking paper and set aside in the refrigerator. 
2. Remove the first layer of skin from the onions, cut them in half, season with a pinch of salt and sugar, place in a pan on the flat side and bake in the oven at 150°C for 1.5 hours, covered.
3. Wash the broccoli heads and cook them in a pan of boiling salted water for about 7 minutes, then cool them in iced water to fix the colour. Blend the broccoli, add the parsley, salted butter and ground pepper.
4. Fillet the lamb saddle, i.e., debone the saddle from the top to remove the fillets. 
5. Sear the meat in a non-stick pan on all sides (brown the meat). Add a whole clove of garlic to the pan, add a knob of butter and cook in the oven at 170°C for 6 –7 minutes, then leave the meat to rest for 3 minutes.
6. Spread the Viennoiserie on the meat and put it in the oven on the grill setting to obtain a crust.
7. Place a spoonful of broccoli purée on each plate and add half a roasted onion. Cut the saddle of lamb into slices and arrange on the plates.

Recipe: Chef Patrice Noël