Prepare the sauce paloise: combine the mint, the shallots and the vinegar in a saucepan. Reduce on a high heat until all the liquid has evaporated. Take off the stove and whisk in the egg yolks, mix in 2 tablespoons of water and season with salt and pepper. Place over a double boiler and blend in the butter cut into small pieces, whisking constantly. Keep warm over the double boiler. Using a sharp knife, cut the leg of lamb into small strips (about the size of a finger). Dip first in the flour, shaking off the excess, then into the beaten egg yolks and last into the bread crumbs. Put the lamb fritters into hot oil, fry them on a high heat, keeping the meat rare. Drain and serve hot with the sauce.
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2 1/4 lb boned leg of lamb
3 eggs
1 2/3 cups flour
1/2 lb white bread crumbs
oil
For the sauce paloise:
1 cup butter
3 eggs
5 chopped shallots
1 cup vinegar
2 tbsp fresh chopped mint leaves
salt, pepper
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20
mn
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25
mn
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We recommend serving a young MÄdoc. You can make white bread crumbs by grating dry sandwich bread, having removed the crust.
