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Grand chefs' recipes

Le Moulin de Mougins

Lamb with Garlic Cream and Tarragon

Recipe from Roger Vergé - "Moulin de Mougins".

Ingredients for 4 people
  • 1 lamb tenderloin around 3 Lbs
  • 2 heads of garlic
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 bunch of fresh tarragon
  • 2 oz shallots
  • 1/2 cup wine vinegar
  • 1 T tomato concentrate
  • 1/4 cup creme fraîche
  • 3 T oil
  • 1 3/4 oz butter
  • 1 cup red wine
  • salt, pepper

  • 1chopping board
  • 1 mixer
  • 1 butcher's knife
  • 1 meat cleaver
  • 1 medium size knife
  • 1 dutch oven
  • 1 roasting pan
  • 1 sieve
  • 1 medium size saucepan
  • 1 small bowl
  • 1 wire whiske


  • Debone the tenderloin and pare the fillets of all grease and gristle. Put the fillets in the refrigerator.
    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.

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