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- 1 saddle of lamb
- Salt, pepper and sugar
- Fleur de sel
- 1 garlic clove
- 2 large white onions
For the broccoli
- 2 broccoli
- 1 bunch of parsley
- 50 g butter with half salt
For the viennese
- 250 g butter
- 125 g ground almonds
- 2 egg yolks
- 10 g ground coffee
- 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.
- 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.
- 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.
- Fillet the lamb saddle, i.e., debone the saddle from the top to remove the fillets.
- 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.
- Spread the Viennoiserie on the meat and put it in the oven on the grill setting to obtain a crust.
- 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
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