Lamb cutlets in a crust with figs

Name: Lamb cutlets in a crust with figs
Ingredients: 6 units.items lamb chops; 2 Figs; 1 units.items Potato; 50 g Breadcrumbs; 1 onion; 1 Egg; 1 celery stalk; 1 Carrot; fig confit Didden

Lamb cutlets in a crust with figs according to the recipe by Didden.

Ingredients

6units.itemslamb chops

2Figs

1units.itemsPotato

50gBreadcrumbs

1onion

1Egg

1celery stalk

1Carrot

fig confit Didden

Preparation

Remove the fat from the cutlets and clean them.
Make a lamb stock with the meat trimmings, carrots, onion, and a bouquet garni (thyme and bay leaf): let the meat trimmings brown in a pan, add the vegetables and bouquet garni, and cover with water.
Brown the lamb cutlets, make an incision on the side, fill with fig confit, and bread à l'anglaise.
Peel the potato, cut it into a cylinder shape, then into thin slices. Arrange the slices in the shape of a round, flat cake and fry them in a pan with olive oil.
Then make a purée with the rest of the potato.
Fry the lamb cutlets in the pan.
Strain the stock that has been reduced by three-quarters.
Finish the sauce with the fig confit.
Bake the figs with butter and a little sugar for 4 minutes at 180°C in the oven (cut a cross in the bottom of the figs).