Recipe: Lamb Noisette with Eggplant Papeton and Red Pepper Coulis

Name: Lamb Noisette with Eggplant Papeton and Red Pepper Coulis
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Ingredients: and its red pepper coulis; 6 lamb noisettes (fillet) of 160 gr (5.75 oz); 3 eggplants; 5 cl (1.7 fl oz) olive oil; 3 eggs; 10 cl (0.4 cup) whole milk; 1 clove garlic, germed removed; a little fresh or dried thyme flowers; For the coulis:1 jar of cooked red peppers with skins removed; 30 cl (1.25 cups) liquid cream 30%; 1 clove garlic, germed removed; salt and a pinch of Espelette pepper powder (or Cayenne)

By chef patrick Asfaux 4.5/5 (13 reviews) · 🍳 28 made it

Prep 15 min

Cook 60 min

Total 1h15

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

and its red pepper coulis
6 lamb noisettes (fillet) of 160 gr (5.75 oz)
3 eggplants
5 cl (1.7 fl oz) olive oil
3 eggs
10 cl (0.4 cup) whole milk
1 clove garlic, germed removed
a little fresh or dried thyme flowers

For the coulis:

1 jar of cooked red peppers with skins removed
30 cl (1.25 cups) liquid cream 30%
1 clove garlic, germed removed
salt and a pinch of Espelette pepper powder (or Cayenne)

Step-by-step directions

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.