Loin of lamb with thyme cream
• 1 loin of lamb trimmed and dressed weighing approx. 700 g
• 20 cl of milk
• 35 g of fresh thyme (7 tablespoons of Farigoule de Forcalquier)
• 2 small egg yolks
• 100 g of butter
• Salt and pepper
Preparation: 30 mins
Cooking: 100 mins
Preheat the oven to 220°C (Gas mark 7).
Wash the thyme leaves. Bring the milk to the boil then take off the heat and add the thyme to infuse for 15 mins. Gently pass the thyme-flavored milk through a sieve to concentrate the flavor.
Melt 50 g of butter and brush over the loin of lamb. Put in the oven and let it cook for approx. 35 mins.
While cooking the meat, heat the thyme-flavored milk on the stove, add the egg yolks and whisk to thicken. When the cream starts to thicken, lower the heat and add the remaining butter, little by little, whisking continuously. Season with salt and pepper and remove from the heat, keeping it warm in a hot double boiler because it cannot be reheated.
Coat the base of a warm serving dish with the hot thyme cream and place the loin of lamb on top. Serve with a potato gratin.