brebis-lacaune

Leg of lamb, blinis topped with Roquefort and garlic cream


 
Nombre de personnes :
Temps de préparation :
Informations pour la cuisson :
Difficulté : Difficult
Coût : Quite expensive
Ingredient(s) :

1,6kg (3.53lb) leg of lamb
400g (0.88lb) Roseval potatoes
80gr. Roquefort cheese
1 head of garlic, 2 sprigs of rosemary
200gr. flour
3 eggs
20cl warm milk
30cl liquid whipping cream
1 sachet of dehydrated baker’s yeast

Receipt :

1. In a mixing bowl, mix the flour and the yeast. Blend the egg yolks and the milk with a whisk. Cover and leave to swell during 30 minutes at ambient temperature. Cook the potatoes during 25 minutes in salt water.
2. Put the leg of lamb brushed with oil and flavoured on a dish. Put it in preheat oven to 210°C - 410°F during 50 minutes. Peel the garlic and cook it for 10 minutes in the mixture made with 10cl cream, salt, pepper and 1 spring of rosemary. Then take it off and mix.
3. Peel and mash the potatoes. Mix the mashed potatoes to the raised pastry. Blend stiffly beaten egg whites and the crumbled Roquefort. Add pepper. Fry the blinis with a bit of oil, four minutes each side. Transform the remainder of cream into whipped cream and incorporate the garlic cream.  
4. Leave to settle the leg of lamb and keep it warm in the oven. Then slice it and decorate with rosemary.