4 racks of lamb
For the sauce ¼ litre white wine
100ml lamb stock
20ml single cream
Salt and pepper
100g shallots, chopped
Bunch fresh tarragon
For the garnish 8 medium-sized tomatoes
1.2kg aubergines, cut in half lengthways
60g green olives, puréed
1dsp shallots, chopped
Bone and clean the lamb. Put the white wine, chopped shallots and tarragon into a large casserole dish. Cook until almost all the liquid is evaporated and add the lamb stock.
Add the cream, salt and pepper and bring to the boil. Pass through a sieve and leave.
Blanch the tomatoes and cut the tops to form hats. Scoop out the inside. Cut the aubergine lengthways, drizzle with olive oil and bake for 20 minutes. Scoop out the centre of the aubergine and pass in a blender, add the olive purée and season. Keep hot.
Clean the girolles, blanch and pan-fry in oil. In a pan, add butter, shallots and girolles, mix well and season. Cook the lamb until pink.
Stuff the tomatoes with aubergine purée. Cut the lamb in two, place the tomatoes in the middle, add a few girolles and finish with tarragon sauce.