1 saddle of lamb
1.5kg breast of lamb
For braising 200g carrot
5 cloves garlic
For the juice 350g carrots
250g Paris mushrooms
1 clove garlic
4 egg whites
100g black olives
For the pancakes (makes 50)
1tbs walnut oil
2 bunches chives
2tbs truffle juice
1kg French beans
4 chopped baby onions
Salt and pepper
Cut the lamb breast into cubes and roast with some butter. Once the meatstarts to colour add the garniture aromatique (carrot onion and mushroom). Sweat the vegetables and then add the tomatoes garlic and some water. Cook for about one-and-a-half to two hours. Strain the liquid.
For the vegetable garnish slice the vegetables and sweat with some garlic.
Clean and chop the black olives and sweat for two minutes. When the olives are cold add the breadcrumbs and thyme.
Make the mixture for the pancakes 24 hours in advance using all the ingredients except the chives. Add the chives to the mixture just before you are ready to cook the pancakes. Cook the pancakes slowly for about five minutes allowing five per person.
In a separate pan cook the chopped shallots slowly until crisp.
Boil the French beans. Sweat some chopped baby onions and add the French beans.
Roast the fillet of lamb with the garnish in the oven at 170°C for about 15 minutes (keep it pink). When it is cooked take the fillet out of the pan and deglaze with some water and lamb juice. Reduce the liquid and strain. At the last minute add the coriander.
Brush the lamb fillet with some egg white and roll it in the breadcrumbs. Put the fillet in the oven and cook for just three minutes at 200°C and finish under the salamander.
To serve put some pancakes on the plate and add the shallots and French beans. Place three slices of lamb on top and surround with juice.