Follow the recipe from the chef David Bouley

Lamb with three purees

INGREDIENTS

- 1 lb of onions
- 1 bottle of red wine
- A few branches of thyme
- 1.2 lb of lamb filet
- 2 branches of rosemary
- Butter
- Salt, pepper
- Olive oil
Rosemary and apple puree :
- 1 branch of rosemary
- 2 apples
- 4 tbs of white wine
Zucchini and mint puree :
- 3 oz of zucchini
- 3 mint leaves
Rose olive puree :
- 3 oz of rose olives
- 3 tbs of red wine
- 1 shallot
- 1 garlic clove

LA RECETTE DU CHEF

Cook the onions in a plate in the oven during 30 min at 350 F° with the thyme. Then add the red wine and let it dry in the oven. After, pass it trough a tamis to get a puree.

Color the lamb in a pan with butter and one branch of rosemary. Fry the other branch of rosemary to get a powder. Cover the lamb with the puree and the rosemary powder. Finish it in the oven at 350 F° during 15 min.

Saute the apples, add the rosemary and the white wine. Make the puree.

Blanch the zucchini and the mint. Mix them in a blender with a few olive oil.

Marinate the olives in the red wine. Saute them with the cut shallot and the garlic. Mix them in a blender with a line of olive oil.

Heat the purees, then make three lines with the different ones on the plate. Cut the lamb in two peaces and put them on the plate.

Main dish for 4 persons
Preparation time : 2 h
Difficulty : Medium
Required Material :