Makes: 10 portions. Cooking time: 30 minutes.
— 20 x 75 grams Noisettes of Lamb
— 3 crushed cloves of garlic shallow fried
— 2 dl oil
— 450 grams prepared leek, thinly sliced
— 200 grams unsalted butter
— 1 dl chicken stock
— 150 grams chopped shallots
— 3 crushed cloves of garlic
— 1 dl dry vermouth
— ¾ dl Jus Lié made from Veal Stock
— 25 grams rosemary leaves
(1) Heat the butter in a shallow sided pan, add the fresh sliced, washed and drained leek. Add the chicken stock and season. Gently cook until most of the liquid has reduced and the leeks are soft.
(2) Purée the leeks in a food processor. Remove, reheat in a clean pan and season to taste.
(1) Place the shallots, crushed garlic and vermouth in a shallow sided saucepan. Boil and reduce by three-quarters. Add the jus lié, boil and reduce by one-third.
(2) Add the rosemary leaves and gently simmer for approximately 5 minutes. Season to taste.
Rub the crushed garlic into the noisettes, season and shallow fry, keeping the meat underdone.
Do not overcook the leeks as they will discolor.
Place a bed of leek purée in the center of each plate and surround it with the sauce. Carve the noisettes into slices at an angle of 45° and place on top of the purée to form the shape of a flower.