Preparing the lamb noisettes 

1. season the lamb noisettes with salt and pepper; arrange them in pairs;
2. remove the rind from the camembert; cut the cheese into strips and place 1 strip of ripened raw-milk cheese and a few strands of mint between two lamb noisettes; continue with the 10 others; 
3. sprinkle the noisettes with breadcrumbs and sauté in hot clarified butter for 1 minute on each side; 
4. top the noisettes with a strip of half-ripenend pasteurized camembert. 

1. finely chop the white part of the leek and cook in olive oil with mint; season with salt;
2. fill the tartlet shells with the leek mixture;
3. cook the potatoes in boiling salted water, then scoop them out;
4. top the tartlets and potatoes with a slice of half-ripened pasteurized camembert;
5. place in a 160° C (325° F) oven with the noisettes 3 minutes before serving;

1. season the noisettes and garnishes lightly with pepper when you remove them from the oven;
2. serve with a slice of bacon, a few fried celeriac leaves and a ribbon of lamb jus.