| Cut the slices of lamb roast into 1/2 inch strips.
Prepare a marinade by combining the chartreuse, the white wine, 1 cup of
oil, freshly ground pepper and the bunch of thyme, saving 4 sprigs aside.
Marinate the lamb for 3 hours in the refrigerator. Simmer 4 sprigs of thyme
with the milk and the cream, for 20 minutes on a very low heat. In a saucepan,
make a roux by cooking the butter and the flour, then gradually add the
thyme infusion. Place on a low heat and bring to a boil, whisking constantly.
Keep warm. Meanwhile, heat up the remaining oil in a frying pan, quickly
sear the drained lamb slices, they should be rare. Serve the lamb with
the sauce decorated with a few thyme leaves.
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Ingredients
6 slices lamb roast
Preparation Time 10 mn
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