Lamb in Cream Sauce
Ingredients
| 1.5-1.7 кг | Lamb saddle |
| 3 с. л. | Olive oil |
| 3 стръка | Fresh thyme |
| 50 г | Raw, peeled hazelnuts |
| — | Salt and black pepper, to taste |
| 15 | Garlic cloves (for the sauce) |
| 160 мл | Heavy cream (for the sauce) |
| 3 с. л. | Olive oil (for the sauce) |
| — | Salt and black pepper, to taste (for the sauce) |
Instructions
Products (3 servings).
- Remove the kidneys and spleen from the saddle. With a sharp knife cut out the tenderloin and the loin. Remove the silverskin and the fat. Reserve them for soup, together with the ribs.
- Cut the fillets into medallions 1 cm thick. Lightly pound them with the back of the knife. Sprinkle them with black pepper and 2 sprigs of thyme. Set aside for 10 minutes.
- Then salt them and fry them in the olive oil on both sides over high heat. They should not be overcooked so they stay juicy.
- Peel the garlic and put the cloves in the heated olive oil. Fry over moderate heat until soft (about 10 minutes). Pour in the cream and a little water, season with salt and black pepper and let it thicken - about 5 minutes.
- Then strain, mashing the garlic.
- Grind the hazelnuts in a blender.
- Arrange the medallions on a plate and pour over the sauce. Sprinkle with the hazelnuts and garnish with thyme.