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Follow the recipe from the chef Michael Anthony

Grilled lamb, black kale and maitake mushrooms

INGREDIENTS

- 1 filet of lamb
- 1 lamb flap
- 1 cup of lamb stock
- 7 oz of black kale
- 7 oz of maitake mushroom
- 5 oz of salsify
- 1 tbs of hazelnut
- Butter
- Vegetable stock
- Olive oil
- Garlic oil
- 1 tsp of roasted garlic puree
- 1 tbs of herbs
- Salt, pepper
LA RECETTE DU CHEF

Cook the lamb at low temperature. Add a little olive oil, season it and grill it. Cook slowly the flap in olive oil.

Cook the mushrooms in garlic oil first and after a little butter, season. Season and cook the salsifies with a touch of butter and 1 tbs of vegetable stock. Saute the kale in garlic oil, season ad deglaze with a little bit of vegetable stock; add the garlic puree and the herbs.

Dress the kale first, over the mushrooms and the salsifies. Cut triangles in the flap, and the filet in 4 parts. Put them over and sauce with the reduced lamb stock.





Main dish for 4 persons
Preparation time : 30 min
Difficulty : Beginner
Required Material :
Recette Grilled lamb, black kale and maitake mushrooms