Herb crusted lamb rosette by chef Roth

1 h 10
The recipe for Rosette of lamb in a herb crust with vegetables by star chef Michel Roth, for Oliviers & Co.
All ingredients

At Oliviers&Co

5 tablespoons of Grand Cru olive oil from Italy

3 tbsp. fresh garlic or shallot vinegar

4 tbsp. Michel Roth black olivade with preserved lemon

At the market

4 lamb fillets, 140 g each

2 eggs

2 red peppers

2 yellow peppers

4 artichoke peppers

2 cloves of garlic, unpeeled

2 sprigs of thyme

20 basil leaves

20 g flat parsley

100 g bread crumbs

Fine salt and freshly ground pepper


Finely mix the basil and parsley leaves, the breadcrumbs and a pinch of salt and pepper. - Beat the eggs with salt and pepper. - Dip the lamb fillets on all sides in the beaten egg and carefully coat them with the herb breadcrumbs, pressing lightly to ensure that they stick together. - Cut the peppers into strips about 2 cm wide and 5 cm long, place in a pan with the garlic, thyme, 3 tbsp. olive oil, salt and pepper. - Bring to a simmer and cook for 30 minutes over low heat. - Peel the artichokes, cut them into 4, brown them in a pan with 1 tbsp. olive oil, salt and pepper. - Let cook 4 to 5 minutes, deglaze with 2 tsp. tablespoons of vinegar with garlic or shallots - Brown in 1 tsp. tablespoons of olive oil lamb fillets 5 minutes on each side. - Remove the oil from the peppers. - Relax the lemon confit olivade with the oil from the peppers and 1 tbsp. of garlic vinegar. - On each plate, arrange the peppers and candied artichokes, place the pink lamb fillet and drizzle with the olive oil sauce. Finish with a sprig of thyme.