Lamb Noisettes with Camembert and Mint, with Leek, Potato and Camembert Tarts Recipe
Lamb Noisettes with Camembert and Mint, with Leek, Potato and Camembert Tarts
Flavors of Paris and the Ile-de-France
Total time: 30 to 60 minutes
Preparation time: 30 minutes
Cooking time: 15 minutes
Difficulty: Easy
Chef's Note
An original recipe from Gérard Besson, of Restaurant Gérard Besson, Rue du Coq Héron in Paris as part of the "Camembert à la carte" promotion

About camembert
"Camembert is to cheese what French cooking is to the culinary arts. I'm proud to be French and I'm proud to be a chef!"

About my camembert recipe.
"It may seem odd to pair this great classic cheese with the flavor of mint, but when you find a subtle balance, it proves to be a wonderful pairing of tastes."
Ingredients for 6 servings
- 12 Lamb noisettes, flattened slightly (lamb tenderloin)
- 1/2 ripened raw milk Camembert, to stuff the noisettes
- 1/2 pasteurized half-ripened camembert to top the noisettes
- 2 leaves of fresh mint
- 100 g (3 1/2 oz.) butter
- 100 g (3 1/2 oz.) bread crumbs
- Salt and pepper
- 6 tartlet shells (4 cm / 1 1/2" in diameter)
- 1 leek, white part only, finely chopped
- 1 tsp. olive oil
- 1 mint leaf
- Salt
- 6 potatoes
- 6 thin slices of lean dried bacon
- 12 sprigs of celeriac leaves
- 150 ml (10 tbsp.) lamb jus (from simmering the bones)

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. 
Preparing the garnishes   
  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. 
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up