Lamb loin, almond croquette, young carrot, daisy sauce
Raw materials
Lamb loin
1 kg of lamb loin with bone
salt, pepper
Almond croquette
250 g boiled potatoes
100 g breadcrumbs
1 egg yolk
70 g crème fraîche
30 g roasted almond slices
7 g salt
rosemary, thyme
pepper
Daisy sauce
250 ml red wine
250 ml demi-glace
250 ml chicken broth
1 tomato
2 cloves of garlic
1 shallot
1 small carrot
thyme, tarragon
30 g dried daisies
50 g butter
Carrot and chard
12 young carrots
olive oil
120 g chard
butter
flat-leaf parsley
Procedure
Lamb loin: Clean the meat, season with salt and pepper and fry until golden brown. Bake in an oven preheated to 200 °C for another 3–4 minutes. After baking, let the meat rest for a while and cut into individual pieces along the bone.
Almond croquette: Grate the boiled potatoes, add the egg yolk, breadcrumbs, chopped herbs, crème fraîche and toasted almond slices. Season with salt and pepper. Knead the dough and shape into rolls, which we fry until golden brown.
Daisy sauce: Put all ingredients except butter in a saucepan and bring to a boil. Reduce the liquid to a quarter of its volume, then set aside and add the daisies, which we leave to steep for a while. Then strain, bring back to a boil and soften with butter, season with salt and pepper.
Carrot and Swiss chard: Peel the young carrot and lightly fry in olive oil until crispy, season with salt and chopped parsley. Sauté the Swiss chard over medium heat with butter and season with salt and pepper.