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.

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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.

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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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