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Quercy Farm Lamb, a tender treat
The landscape around Gramat or Rocamadour is inseparable from the flocks of sheep pasturing in meadows of short grass or under the oak trees. Indispensable gardeners, who assiduously maintain the dry pastures of the causse and keep down undergrowth in the woods, these ewes have a dark circle around each eye, so that they give the amusing impression of wearing sunglasses. (All the better to see the grass with… which can be sparse in summer!)
Quercy lamb farm comes from this hardy breed typical of the causse. Raised in special light, clean and airy barns and fed by their mothers, who spend the day outside, the lambs have to satisfy rigorous criteria which are uniquely demanding in terms of quality, respect for the animal and for the environment. Determined not just to do well but to do better than anyone else, their breeders were the first in France to obtain the Label Rouge for sheep meat, in 1991. Considered as one of the great products of the South- West, Quercy Farm Lamb has tender, pink flesh whose delicate taste inspires many a chef in the Lot.
Comité de Promotion des Produits du Lot
05 65 23 22 88
05 65 23 22 88
Rosette of Quercy spring lamb with spring ceps and baby vegetables
Preparation : 2 hours
For 4 personnes
Ingredients
600 gms fillet of Quercy farm lamb
Vegetable garnish: baby carrots, onions and turnips
500 to 600 gms small cork-sized ceps
lamb gravy made with the bones (ask your butcher for these)
2 peppers
4 tomatoes
2 onions
1 small piece of garlic and Espelette hot chilli pepper..
Preparation
Clean and cook all the vegetables separately and keep hot.
Clean the ceps and cut them in 2 lengthwise.
For the pepper purée: cut the peppers in pieces and sauté them in oil in a frying pan.
Sweat the chopped onion in a sauté pan, add the peppers, tomato and garlic and cook in the oven for 1hr 30 mins at 110°, then blend to obtain a fine purée.
To finish: Pan fry the ceps and season them. Pan fry the very thickly sliced lamb over high heat and finish off briefly in the oven.
For 4 personnes
Ingredients
600 gms fillet of Quercy farm lamb
Vegetable garnish: baby carrots, onions and turnips
500 to 600 gms small cork-sized ceps
lamb gravy made with the bones (ask your butcher for these)
2 peppers
4 tomatoes
2 onions
1 small piece of garlic and Espelette hot chilli pepper..
Preparation
Clean and cook all the vegetables separately and keep hot.
Clean the ceps and cut them in 2 lengthwise.
For the pepper purée: cut the peppers in pieces and sauté them in oil in a frying pan.
Sweat the chopped onion in a sauté pan, add the peppers, tomato and garlic and cook in the oven for 1hr 30 mins at 110°, then blend to obtain a fine purée.
To finish: Pan fry the ceps and season them. Pan fry the very thickly sliced lamb over high heat and finish off briefly in the oven.
Arrange nicely with the vegetables and ceps; serve a lamb gravy separately..
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