INGREDIENTS (to serve 4)
100 gr chicken meat
80 gr cream
2 tbsp dry Spanish olives Salt Pepper
Saddle of lamb:
4 slices of saddle of lamb, each weighing 80 gr
500 gr thinly sliced white sandwich loaf
1 tbsp oil for roasting
350 gr lamb stock
20 gr clarified butter
1 sprig fresh thyme
1 clove garlic, unpeeled
While very cold, sprinkle the chicken meat with salt and mince finely together with the cream. Chop the olives and add to the meat. Season with salt and pepper and refrigerate.
The filling should have a creamy consistency.Spread the slices of bread with the filling. Season the lamb with salt and pepper and wrap with the bread. Trickle with hot butter. Roast in the oven at 180ºC for 10 minutes until golden. Leave to stand for 2 minutes.
Add the garlic and the sprig of thyme to the lamb stock and reduce to half. Strain and blend with a little butter.
To serve, make a mirror of sauce on the dish, cut the lamb pieces in two and arrange on the sauce. As a garnish, we recommend a fennel mousseline.