Recette - Parmentier d’agneau à l’époisses-en
- 1 kg of deboned lamb loin
- 500 g of potatoes
- 125 g of a 250 g Époisses
- 2 tablespoons of olive oil
- 15 cl ofmilk
- 2 cloves of garlic
- 10 g of butter
- salt, pepper
Prepare 4 fillets from the lamb loin.
Salt and pepper the remaining meat and cook it in olive oil in a frying pan over high heat. Remove this meat and let it cool. Chop them up.
Peel the potatoes and cut it into large pieces. Cook them in boiling salted water for 20 minutes. Then mash the potatoes with preheated milk. Cut the Époisses cheese into small pieces and add to the mashed potatoes with butter, carefully beating with a wooden spoon until the cheese has melted.
Salt and pepper.
Grease a baking dish slightly with butter and spread out half of the mashed potatoes. Spread the chopped meat over this layer and cover with the rest of the mashed potatoes.
Salt and pepper the 4 lamb filets. Cook them with the rest of the olive oil in a frying pan for 8 minutes over high heat, careful not to brown the juices. Remove the meat and set aside.
Degrease the frying pan and add 25 cl of water (or better yet, chicken stock) as well as the peeled, crushed garlic.
Boil and gently scrape the bottom of the frying pan with a wooden spoon. Reduce to just a few tablespoons of sauce. Strain through a conical strainer.
Place the Parmentier under the grill in the oven for a few minutes until golden brown. Carefully cut the lamb filets into fine slices, cover with the garlic sauce and serve with the Parmentier.