Lamb Fillets Wrapped in Thyme Pancakes

For the lamb fillets in thyme pancake coat, brush the fillets with mustard and place in a shallow dish. Pour the buttermilk over them and pickle in the refrigerator for 2 days.

Remove the meat from the pickle and pat dry. Cut the turkey meat into small cubes and freeze until slightly frozen. Puree the frozen meat with the cream and salt until you have a smooth farce.

Chop the dried tomatoes very finely and stir into the farce with the chopped parsley, chill. Sear the lamb fillets on all sides in clarified butter.

Add thyme, rosemary, quartered shallots and coarsely chopped garlic and fry, season with salt and pepper. Add the butter and set aside.

Let the meat cool in the herb butter. Mix the ingredients for the pancakes until smooth and season. Finely chop the thyme and stir it in.

In a coated pan with clarified butter, gradually bake 4 thin pancakes. Place one pancake on each piece of aluminum foil. Spread the cooled farce on top and place a lamb loin on top and roll up tightly.

Twist the foil tightly. Pierce the foil with a skewer, place in the herb butter and roast in a preheated oven at 140° for about 25 minutes (core temperature 70°).

For the creamed salsify, mix the white wine vinegar with the flour and a liter of water. Wash the black salsifies, peel them and cut off both ends.

Wash the roots again, cut them diagonally into 1 cm long pieces and put them in the vinegar water to prevent them from discoloring. Dice the onion and sauté in butter and oil until translucent.

Add the drained salsify and sauté for 3 minutes, season with salt and pepper. Add the cream and bring to the boil, simmer over low heat for 20 minutes until soft.

Season with some lemon zest and lemon juice, salt and pepper. Unwrap the lamb, slice once and serve with the creamed black salsify.

Preparation Tip:

The lamb fillets in thyme pancake coat can also be served with other vegetables. For example, Mediterranean oven vegetables.

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