Les recettes

Les recettes



Parcels of Lamb cooked with Apples and Grapes

Papillotes d’agneau aux pommes et raisins

Ingredients for 4 people

- 4 lambchops

- 4 sheets of filo pastry

- 4 sprigs of chives

- 1.5 cl of oil

- 20 g of butter

- Salt and pepper

- 10 cl of veal stock

- 20 g of garlic

- 40 g of shallots

- 2 apples

- 160 g of grapes

- 4 slices of bacon

- 1 pinch of thyme

- 1 pinch of chopped parsley


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Preheat your oven to 200-220°C.

Peel and finely chop the garlic and shallots. Chop parsley. Set aside.

Wash and peel the grapes and apples.

Cut the apples into quarters and the grapes into halves. Set aside.

Wrap each of the lamb chops with a slice of bacon.

In a pan, melt butter with oil and cook chops over medium heat for 5 to 6 minutes or until each side is lightly coloured. Remove from pan and set aside.

Put the apples, grapes, garlic and shallots in the pan, add salt and pepper, and let cook for about 10 minutes.

Deglaze the pan with the veal stock and keep warm.

Take the sheets of filo pastry and sprigs of chives and fashion open "packets" into which you will put the lamb and fruit once the filo has cooked.

Bake for 4 to 5 minutes in the oven.

Place the baked filo on plates, a lamb chop in each one and spoon in some of the apples, grapes and sauce.

Sprinkle with the thyme and chopped parsley and serve immediately with the side dish of your choosing!



by Stéphane Meunier