John Myers
Lamb Carrèe Under Thyme Crust on Provencal Vegetables and Potato and Olive Puree
The perfect lamb carrèe under thyme crust on provencal vegetables and potato and olive puree recipe with a picture and simple step-by-step instructions.
- 750 g Saddle of lamb raised
- Thyme
- Breadcrumbs
- Olive oil
- 1 Pc. Zucchini
- 1 Pc. Red pepper
- 5 Pc. Shallots
- 2 Pc. Garlic cloves
- 2 tbsp Tomato paste
- 3 tbsp Olive oil
- Salt and pepper
- 750 g Carrots
- 200 ml Cream
- 1 pinch Nutmeg
- 4 Pc. Garlic cloves
- 100 g Black olives
- 4 tbsp Olive oil
- 100 g Butter
- 50 g Breadcrumbs
- Pull the thyme and chop it small, mix with the breadcrumbs and the olive oil to a paste and place in the refrigerator.
- Salt and pepper the saddle of lamb and fry in olive oil on both sides. Place the saddle of lamb on a wire rack and put in the oven. (approx. 15 min at 100 degrees)
- Wash the vegetables and cut into diamonds, finely chop the garlic and basil. Briefly sweat the fine shallot cubes in olive oil, then add the zucchini and red bell pepper. Add the tomato paste and let it caramelize a little. Season to taste with salt and pepper and let it steep a little. The vegetables should definitely still have a bit of bite.
- Core the olives for the puree. Finely chop the olives. Bring the cream to the boil and take it off the stove. Peel and boil the potatoes, press them into the cream using a press. Fold in the chopped olives and season with salt, pepper and nutmeg. Place the thyme crust on the saddle of lamb and put it under the grill for about 4 minutes. Divide the saddle of lamb in the middle and serve with a purée curl and the vegetables.
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