Lamb fillet slices with green pepper mint sauce

This dish was very intricate to layer. From top to bottom, this is chiffonade mint topped over a garlic purée quenelle, over thin slices of medium-well lamb slices, roasted plum tomatoes, artichoke hearts, mushrooms, onions, spinach, and green pepper sauce.

Tian d’angeau et sa petite sauce à la menthe et poivres verts

This dish is not from a specific French region as my past several dishes have been. It’s considered “cuisine légère“, or light cooking. There is no butter and very, very little fat used in this dish.

Plating these dishes was particularly tedious.

The mint sauce on the side is a apparently the British way to enjoy lamb.

February 7th, 2017


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