Pauillac Lamb Au Jus with Pommes Boulangères

Credit: Didier Loire
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Step 1: Lamb

Cut away the lamb loins, leaving the fell attached to the meat. Trim the excess fat.

Fold the fell over the loin, truss with twine, and season with fleur de sel. Sear the lamb loins in a sauté pan so that the fell is crispy.

Turn down the heat towards the end of the cooking, and add the crushed garlic and the fresh thyme flower. When cooked, let sit in a moderately warm place for 10 minutes.

Remove the twine, then remove the meat from the fell and trim the fat, keeping only the crispy part. Season as needed.

Step 2: Sautéed Veal Offal

Trim the fat from the kidneys and cut in half. Remove the outer skin from the sweetbreads. Brown all the offal over a high heat in a sauté pan with some olive oil, just long enough to keep rare.

Season as needed with salt and Espelette pepper.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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