INGREDIENTS
1 tbsp oil
2 x 280g (10 oz) fillet of lamb
4 slices smoked bacon rashers
8 sticks asparagus
1 shallot, chopped
30g (1 oz) butter
½ glass dry white wine
½ glass cognac
½ pt chicken stock
60g (2 oz) butter
1 tbsp mint, chopped
1 tsp parsley, chopped
Salt and pepper
Recipe continues
METHOD
Cut the lamb into medallions (3 per person). Heat the oil and cook the lamb. Cut the bacon into thin strips and fry until crisp.
Cook asparagus and cut, keeping spears separate and dicing the stalks. Then mix dice with bacon. Keep warm.
Sweat the shallot. Do not colour. Add wine, cognac and stock and reduce. Mix the butter into sauce. Check seasoning. Add herbs.
Put three pieces of lamb onto plate. Pour over sauce and pile bacon and asparagus in the middle on top. Decorate with the asparagus spears.