our recipe ideas for cooking lamb in an original way

Ingredients for 6 people:

• 200 g to 300 g lamb (leg or shoulder)
• 2 puff pastries
• 2 leeks
• 2 carrots
• 100 g button mushrooms
• 100 g frozen peas
• 1 egg yolk
• 1 onion
• 1 clove of garlic
• 1 small bunch of chervil
• 2 sprigs of thyme
• 1 knob of butter
• 200 g thick crème fraîche
• 1 C. mustard
• Salt and pepper from the mill

Steps :

1. Preheat the oven to 200°. Slice the garlic and onion then sweat them in a knob of butter.
2. Peel and cut the carrots into small cubes and slice the leeks. Cut the stems of the mushrooms then cut them into slices. Brown all the vegetables with the onions for 10 min.
3. Cut the lamb into thin strips then add to the preparation and continue cooking for 10 minutes. Salt and pepper. Turn off the heat then add the cream, mustard and thyme. Mix and reserve.
4. Cut out 12 circles of puff pastry and lower half into 6 ramekins. Then spread the lamb mixture and cover with a disk of dough. Seal the edges well and cut off the excess if necessary. Beat the egg yolk in a small container and brush each pie with a brush. Bake for 25 minutes.
5. Enjoy with fresh chervil.

Ingredients for 4 persons :

• 200 g boneless and defatted lamb shoulder
• 8 rice cakes
• 250 g rice vermicelli
• 4 batavia leaves
• 1/4 red cabbage
• 2 colored carrots
• 1/2 cucumber
• 1 shallot
• 1 small bunch of mint
• 2 tbsp. tablespoon of sesame oil
• 1 C. 5 spice blend coffee
• 2 tbsp. tablespoon of peanut butter
• 3 tbsp. tablespoon of rice vinegar
• 2 tbsp. tablespoon of peanuts

Steps :

1. Cook the rice vermicelli as directed on the package.
2. Slice the lamb shoulder and shallot. Brown the shallot in a drizzle of sesame oil until translucent. Then add the lamb, spices and 10 chopped mint leaves. Brown for 10 minutes over high heat, stirring regularly.
3. Slice the red cabbage. Peel and cut the carrots and cucumber into sticks.
4. Soak a first rice cake in water until it is soft then spread it gently on a clean, damp cloth. Place 3 mint leaves in the center of the pancake and add half a batavia leaf, a small handful of rice vermicelli, carrot and cucumber sticks, lamb and red cabbage. Fold the sides of the pancake towards the center then bring the bottom part back. Roll everything very delicately to form a nice roll. Make the sequel.
5. In a small bowl, combine the sesame oil, peanut butter and rice vinegar. Add 4 tablespoons of water and mix. Serve with spring rolls. Sprinkle everything with crushed peanuts and fresh mint leaves.