2-crusted lamb

2_06222 SADDLE of LAMB IN OLIVE CRUST INGREDIENTS for 4 PEOPLE 400 g boneless lamb saddle, a dl of olive oil flavored with truffles, a dl of extra virgin olive oil, salt, pepper.

For the crust: 60 g olive of Spanish olives deprived of stones, 100 g of butter, an egg yolk, one tablespoon of ground lamb, 100 g breadcrumbs, a tablespoon of chopped thyme, 1 tablespoon of chopped parsley, one tablespoon of basil, 1 tablespoon chopped Chervil.

For the sauce: 3 dl of lamb, 20 g butter, salt, pepper.

For the vegetables: 50 g of green beans, potatoes, olives, 8 slices of bacon, a spoonful of grated bread, one teaspoon of minced thyme, butter, extra virgin olive oil, salt.

Let the butter soften at room temperature.

Heat the oven to 180 degrees (200 if it is).

Mixing the two oils, seasoning with salt and pepper and marinarvi the saddle for 10 minutes.

Pass it in a pan and Brown for 2 minutes on high flame.

Keep and allow to cool.

For the olive crust, cut the olives into small cubes.

Whip the butter to lightly froth with a riding crop, add the other ingredients and let thicken slightly.

For the sauce, reduce the bottom two-thirds lamb, tie it to incorporate the butter and season with salt and pepper.

Keep warm.

For vegetables, boil the beans in boiling salted water and then toss them in butter with thyme.

Cut the potatoes into the match, legatele with the slices of bacon and FRY in plenty of oil.

Heat olive oil in a little oil and spolveratele with the breadcrumbs.

Cook the saddle in the oven for 8 minutes, spalmatela with the dough for the crust with a knife blade and then tossed in the oven for 2 minutes.

Place the saddle in the middle of the plate, add the lamb and place bottom around potatoes, olives and green beans.