Boneless rack of lamb with Roquefort butter

Ingredients

4 servings

• 1 boneless lamb fillet (600g)
• 250g stuffing (salted and peppered pork and veal)
• 30g U Saveurs Roquefort cheese
• 10cl crème fraîche
• 1/2 carrot
• 1/2 onion
• bouquet garni
• sunflower oil
• clove
• 1 garlic clove
• 200g baby potatoes (side dish)
• 40g U Saveurs Roquefort cheese
• 500g cream
• 300g degreased cooking juices
• 20g pine nuts

Steps

1. 1

   Mix the stuffing with the Roquefort and blend with the cream.

2. 2

   Debone the rack of lamb.

3. 3

   Stuff with the mixture, wrap in caul fat, then salt and pepper.

4. 4

   Brown in a very hot sauté pan on all sides. Cover and cook for 45 minutes.

5. 5

   Halfway through cooking, add the diced carrots and onions, the bouquet garni, and the sprig of thyme.

6. 6

   For the sauce: heat the cream, add the Roquefort and the lamb cooking juices (after removing the fat), blend and adjust seasoning.

7. 7

   Plating: slice a few pieces, coat with sauce, and garnish with pine nuts toasted in butter. Serve the lamb with baby potatoes.