Best End of Lamb with Mushroom Sauce and Courgette Flans

Name: Best End of Lamb with Mushroom Sauce and Courgette Flans (Filet d’agneau à la crème de champignons, gâteau de courgettes et tomates)
Yield: For four people
Cuisine: French
Ingredients: 1.2—1.5 kg (about 3 lb) loin or best end of lamb in a piece containing 8 ribs; 1.2—1.5 kg (about 3 lb) loin or best end of lamb in a piece containing 8 ribs; 1 leek, trimmed; 4 courgettes, cut into large pieces; 3 cloves of garlic; 1 egg; 2 egg whites; 4 tablespoons double cream or crème fraîche; 4 tablespoons double cream or crème fraîche; 2 shallots; 1 carrot; a sprig of thyme; 4 ripe tomatoes, skinned and cut into 8 sections; 3 tablespoons olive oil; 150 g (5½ oz) butter; a bunch of watercress; salt, freshly ground pepper; salt, freshly ground pepper; 250 ml (8 fl. oz) sauce forestière

Filet d’agneau à la crème de champignons, gâteau de courgettes et tomates

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1.2—1.5 kg (about 3 lb) loin or best end of lamb in a piece containing 8 ribs

Europe
France
Main course
Gluten-free
Summer

Method

Preparing the lamb

Bone the lamb so that you have a well-shaped fillet. Season it, roll it up and tie it with string into a neat shape. Cut two cloves of garlic into slivers and push these into little incisions made with a sharp knife in the lamb. Keep the bones to roast with the lamb.

Pre-heat the oven to Reg.