half of Epoisses cheese AOC 250g or 125g
500 g of potato
2 tablespoons olive oil
15 cl milk
2 cloves garlic
10 g of butter
salt and pepper
Cut 4 fillets in the saddle of lamb. Salt and pepper the remaining pieces and fry with a tablespoon of olive oil in a skillet over high heat. Remove from the skillet, allow to cool and mince the meat.
Peel the potatoes, cut them into chunks and boil in salted water for 20 minutes. Then make a puree with boiled potatoes and preheated milk. Cut the Epoisses cheese into small pieces and mix them with the butter in mashed potatoes, making sure to beat with a wooden spoon until the cheese is melted. Salt and pepper.
Lightly butter a baking dish and spread with half the puree. Then top with minced meat and finish by covering the remaining puree.
Salt and pepper 4 lamb fillets. Sauté with the remaining olive oil in a skillet over high heat 8 minutes avoiding browning the juice. Then remove the meat and set aside. Degrease the pan and pour 25 ounces of water (or better yet, use chicken stock) and garlic, peeled and crushed.
Bring to the boil, gently scraping with a wooden spoon the bottom of the pan, and reduce until obtaining a few tablespoons of sauce. Strain. Brown the pie under the broiler for a few minutes. Carefully cut the lamb fillets into thin slices, drizzle with the sauce with garlic and serve with the Parmentier