Salt and pepper
8 Frenched lamb cutlets
60g hazelnut butter
8 sprigs thyme
2-3 garlic cloves
150ml lamb jus
4 baby mushrooms
1 red pepper
50g egg white
Small selection of winter vegetables: salsify, parsnips, turnips
100ml lamb sauce
Season the lamb and roast in the hazelnut butter with the thyme and garlic until rosy in colour.
Remove the lamb from the pan, deglaze with the lamb jus, reduce and pass through a chinois.
Roast the shallots in the oven until soft and cut in half. Fry the mushrooms and peppers until soft, and arrange the shallots, mushrooms and peppers on to skewers.
Roast all the nuts and peel the skins. Mix with the egg white. Roll out and crush between two sheets of clingfilm and put in the freezer until firm but malleable.
Brush four moulds with butter, shape the nuts over the moulds and harden again in the freezer.
Heat a deep-fat fryer to 160° and cook the baskets until golden brown.
Slice two lamb cutlets per person. Put the lamb on the plate with a brochette and basket of nuts.
Glaze the vegetables in fresh butter and a little water and season to taste.
Put in the basket and dress the plate with the lamb sauce.