• 600 g de filet d’agneau fermier du Quercy
  • Vegetable garnish : baby carrots
  • onions
  • 8 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


  1. Clean and cook all the vegetables separately and keep hot.
  2. Clean the ceps and cut them in 2 lengthwise.
  3. 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.
  4. Pan fry the ceps and season them. Pan fry the very thickly sliced lamb over high heat and finish off briefly in the oven.
  5. Arrange nicely with the vegetables and ceps. Serve a lamb gravy separately.