Tournedos of Lamb with Snails, Onions and Bacon

Tournedos is a description usually used for beef fillet steak. Lamb doesn’t carry fillets of that size but with this recipe and method the fillet is created from a leg of lamb. The technique breaks down the meat’s textures, making it very tender. On top of that, the lamb prepared in this way will give you at least eight portions and, if it’s a large leg, up to twelve. Snails are not to everyone’s taste, but the snails I am using are French and tinned, not fresh. This makes the job a lot eas