By Nicolas Boussin - Maxime Guérin

Recipe Roasted lamb noisette, country vegetables

To make this dish

Ingredient list

  • Carrot mousseline
    500 g sand carrots
    100 g Lescure Unsalted 250g butter Roll 82% fat
    Salt, freshly ground black pepper, sugar
  • The Lescure touch
    Lescure Salted 15g Mini butter

The recipe, step by step

  1. 01

    Carrot mousseline

    Peel and wash the carrots.

    Finely slice them. Cook them in a little water in a saucepan with the lid on. Season them with salt, pepper and a small amount of sugar.

    Cut the butter into small cubes. When the carrots are cooked, blend them in a food processor. Add the butter and blend again until smooth.

  2. 02

    The Lescure touch

    Added on top of the lamb noisette at the very last minute, the slightly salted mini butter constitutes a truly French sauce in terms of its simplicity and authenticity.