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Recipe of the month: Whole bass stuffed...

Recipe of the month


Lamb fillet with tapenade filling, roasted in a basil crust

Ingredients:
  • 1 rack of lamb, deboned (keep the bones and off-cuts)
  • 500ml veal stock
  • 100ml olive oil
  • Salt, pepper
  • 2 sprigs of thyme
  • 1 carrot
  • 1 onion

Tapenade

  • 150g stoned black olives
  • 5 anchovy fillets in oil
  • 100ml olive oil
  • 1 garlic clove

Basil crust
  • 1 bunch basil
  • 1 garlic clove
  • 50ml olive oil
  • 2 tablespoons pine nuts
  • 100g breadcrumbs
  • 150g grated parmesan
  • 20g butter
  • Salt, pepper


Lamb fillet with tapenade filling
Prepare the basil crust:
Blend the basil leaves with the garlic clove, pine nuts, butter and olive oil, season with salt and pepper.
Add the breadcrumbs and parmesan to obtain a batter. Refrigerate.

Prepare the tapenade:
Blend the black olives, anchovies and garlic to form a paste. Refrigerate.
Dice the off-cuts and crush the lamb bones. Brown the pieces without fat in a frying pan, add a drop of olive oil together with the chopped carrot and onion. When brown, add a crushed garlic clove, let the juices cook, and deglaze with the veal stock. Leave to simmer for 10 minutes.

Strain the mixture and reduce to obtain a syrupy substance.
 
- Season the lamb fillet with salt and ground pepper, and seal it in a pan.
- Stuff the centre of the fillet with the tapenade.
 - Spread out the basil crust between two sheets of cling film with a rolling pin. Place the fillet onto the rolled out crust, then fold and twist it like a candy wrapper before removing the cling film.
- Cook the lamb for 15 minutes in an oven at 180°C.
- When cooked, let the meat rest for 5 minutes in the oven under a sheet of aluminium foil before slicing, to tenderise the meat.

Dressing
Cut the lamb fillet in round slices and arrange on an INTENSITY plate. Cover with the cooking juice. Serve with a potato pancake.

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