Saddle of Meadow Lamb with Olive Sheep Cheese Crusts

Season the saddle of lamb with salt and pepper and sear all over in olive oil. Add thyme sprigs and place pan half covered on the side. Cut the sheep’s cheese into 8 even sticks and coat in flour, beaten eggs and cornmeal. Fry in a pan in a little vegetable oil until golden brown. Drain on paper towels and keep warm in the oven at 80 °C. Chop about 20 olives very finely and mix with some oil from the olive jar, herbs, caper flowers, lemon zest and juice. Skim the bell pepper juice and mix with the olive oil. Flavor with a little Tabasco sauce. Remove the rack of lamb from the pan and sear again in hot oil in a fresh pan. Cut lengthwise into thin strips. Place two feta cheese sticks on each warmed plate, add saddle of lamb and garnish with olive pesto and whole olives. Drizzle paprika oil over the top and sprinkle with fleur de sel.

Preparation Tip:

RECOMMENDATION: arugula or wild herb salad and crispy garlic baguette

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