Chef Hubert, with decades of culinary expertise, shares this elegant French dish. String the sugar snap peas. In a large pot of boiling salted water, blanch them separately along with the golden apples and broccoli heads. Drain, refresh under cold water, and set aside.
Peel and deseed the tomatoes. Steam them and the endives separately in a knob of butter until tender.
Season the lamb noisettes and pan-fry in the remaining butter for 3 to 6 minutes per side. Transfer to a warm plate and rest.
In the same pan, gently sweat the chopped shallots without browning. Deglaze with Floc de Gascogne, scraping up the flavorful pan juices, and reduce by two-thirds. Stir in the cream and simmer to a lightly coating sauce. Strain and adjust seasoning to perfection.
Serve the lamb noisettes with the velvety sauce and blanched vegetables for a gourmet experience.
Creation by Chef Hubert
