Chops and Tenderloin of Suckling Lamb with Savory and Gnocchi Fritters À La Piémontaise

Perhaps your new favorite bean dish:

Meat: Season the carrés with salt and pepper on both sides.

Heat the oil in a sauté pan and let the carrés color on all sides. Add the thyme, onions, butter, garlic (1) and savory and cook for about 8 minutes. Baste the meat frequently. The core temperature of the meat must be 42 °C.

Remove the meat. Mix the two types of mustard and coat the carrés with the mustard mixture, honey and herb mixture. Leave the meat to rest for a short time. Mix the breadcrumbs, parsley and garlic (2) and sprinkle over the lamb.

Gnocchi: The day before, pass the potatoes through a sieve and add the sifted flour. Add the basil, tarragon, diced olives and the tomato confit.

Fold in the egg yolks with a pastry scraper. Put the gnocchi mixture in the refrigerator for one night.

Form small gnocchi, 3cm long and 1cm in diameter, from the mixture and cut them with the tines of a fork. Roast the gnocchi in olive oil for 2 min. Finally, sprinkle the chopped sage on top.

Lamb jus: Heat the clarified butter in a copper sautoir and brown the paruerene in it at high temperature. Add the mirepoix (diced root vegetables), the garlic and the thyme and let them also color well. Extinguish with the water and make 10 min. Pass through a fine

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