Recipe: Lamb Noisette with Eggplant Papeton and Red Pepper Coulis

1 Have your butcher prepare 6 lamb noisettes from the fillet tied with a small string around.

2 Preheat your oven to 180°(th6)

3 Cut your eggplants in half lengthwise, make deep crosshatch scores on the flesh side, salt and pepper, drizzle with a few drops of olive oil then wrap them in aluminum foil and place in the oven for 45 minutes.(do not turn off the oven when cooking is done we will need it again)

4 While cooking prepare your coulis:
in a blender (mixer) pour
the drained peppers, liquid cream, the peeled and chopped garlic clove, salt and pepper (Espelette or Cayenne, blend for 15 seconds then just bring to a boil and keep
the coulis warm in a bain-marie.

5 Remove the eggplants.
and with a tablespoon remove the pulp without damaging the skin, and put this flesh in the blender with the 3 eggs, milk, the peeled and chopped garlic clove, salt and pepper. blend for 30 seconds and reserve.

6 In small porcelain molds (like crème caramel) line the bottom and sides with eggplant skins then fill with the mixture