RECEPE FOR 4 PEOPLE
MAIN DISH
TO BE ENJOYED WITH AN AOC OR IGP RED WINE FROM SOUTHWEST FRANCE
Pairing: AOC red wine from Cahors, Coteaux-du-Quercy, Fronton, Gaillac, Saint-Sardos, Côtes-du-Marmandais, Estaing, or an IGP red wine from Aveyron, Côtes-du-Lot, Coteaux-de-Glanes, Lavilledieu
SERVING TEMPERATURE
17°C (63°F)
Ingredients :
● 4 cannons of lamb
● ½ cauliflower
● ½ colored cauliflower
● 15 cl (5 oz) lamb juice
● 300 gr (11 oz) of colored carrots
● 20 gr (0.7 oz) of vegetal charcoal
● 200 gr (7 oz) panko breadcrumbs
● 50 gr butter
● ½ liter of olive oil
● 50 gr (1.8 oz) of parmesan powder
● 100 gr (3.5 oz) of pistachios
● 100 gr (3.5 oz) spinach shoots
● 5 cloves of pink garlic from Lautrec
● 4 branches of thyme
● 1 laurel leaf
PESTO:
Mix together with a hand blender: a clove of garlic, spinach shoots, olive oil, pistachios and parmesan powder. Do not overblend to preserve more pieces.
LAMB CANNONS:
Ask your butcher to prepare the meat for you. In a hot frying pan, melt the butter and add the garlic clove. Once the butter is frothy, cook your meat on each side, taking care to baste it frequently. Mix the charcoal and panko breading together. Once cooked, let your lamb cool down. Then brush it with pesto and bread it with black breadcrumbs.
ROASTED VEGETABLES:
Peel and wash the vegetables. Cut cauliflower and carrots in half. Put them in a baking tray with a clove of garlic, thyme, bay leaf and a drizzle of olive oil. Put the try in the oven at 180°C (356°F) for at least 30 minutes, depending on the size of the vegetables.
DRESSING:
Put some pesto on the bottom of the plate. Cut some pieces from the lamb’s cannons. Place them on the plate with the roasted vegetables and some spinach shoots. Then baste with the lamb juice.
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