Ingredients for 4 people

Material

Preparation

Crush the bones with a cleaver and brown them in hot oil in the
dutch oven. Pour off the grease and add the chopped shallots,
thyme, bay leaf, 2 cloves of garlic, and the tomato concentrate.

Cook this mixture until the shallots are transparent and deglaze
with the wine vinegar and the red wine. Add a few grains of
pepper and reduce 3/4. Then add the water and simmer slowly
to reduce one half.

Meanwhile, break open the garlic heads and peel the cloves.
Put them in a saucepan and cover with cold water. Bring to boil
for a few minutes. Repeat this process 5 times, drain the garlic
and put it, while still warm, in the blender.
Add the tarragon and make a fine puree.

Pass the lamb reduction through a sieve into a saucepan, add the
cream and continue cooking for 2 minutes. Then bind it with the
garlic puree and whisk in 1 1/2 oz of butter. Put the sauce
again through a sieve and rectify the seasoning.

Heat the roasting pan containing 1 T oil and 1/4 oz butter.
salt and pepper the lamb lignons. Brown them on all sides and
roast in a hot oven (390'F) 7 to 8 minutes.

Take the meat out of the oven and let it rest on a draining board
before cutting. This avoids the loss of juice and blood.

Cut the lamb mignons, spread the sauce over them and serve
with Nice style vegetables.
Decorate with tarragon leaves.