Chartreuse D'Agneau Au Persil
|Fillets of lamb||4|
|Carrots||2 , finely sliced lengthwise|
|Courgettes||2 , finely sliced lengthwise|
|Parsley leaves||1 Pound (450 Gram)|
|Shallots||2 , chopped|
|Shallots||2 (For Garnish)|
|White wine vinegar||3 Fluid Ounce (85 Milliliter)|
|Chicken stock||7 Fluid Ounce (200 Milliliter)|
|Butter||4 Ounce, cubed (100 Gram)|
|Double cream||3 1⁄2 Fluid Ounce (100 Milliliter)|
1 In a pan, cook the courgettes in salted water and drain.
2 Cook the carrots too in salted water separately and drain.
3 Prepare 4 buttered flowerpot shaped moulds by lining them with carrots and courgettes.Set aside.
4 In a roasting pan, place the lamb and cook in the oven at 475 degrees farenheit ( 240° C/Gas Mark 9) for about 10 minutes.
5 In a pan add some cream and warm add parsley and seasoning.
6 Put the creamed parsley in the moulds and press it well.
7 Turn out each mould onto a serving plate.
8 Remove the cooked lamb from the pan and drain the excess fat.
9 Add the shallots to the same pan and sweat them until soft.
10 Add vinegar to deglaze and cook until reduced by half.
11 Add the chicken stock and cook again until reduced by half.
12 Remove from the heat and beat in butter.
13 Slice the lamb fillets and arrange around the parsley moulds.Pour the hot sauce over and serve.