200 g Lamb loin, flap off
1 Lamb cutlet, French trimmed
100 g yoghurt
1/2 bunch of parsley
500 g Lamb bones
50 g carrot
50 g celery
1/2 bulb of fennel
200 ml white wine
1 L of water
1 garlic cloves
1 sprig of thyme
5 g butter, unsalted preferably
Black olives for garnish
Place the lamb bones in a roasting rack then in the oven for about 40 minutes at 180°C. In a pot, sweat with a little oil, the diced carrot, celery, thyme and garlic for about 5 minutes. Add the roasted bones, chopped tomato and deglaze with the wine until 3/4 reduced. Add water and let stock simmer and reduce to consistency. When the desired consistency is obtained, pass through a strainer and keep on the side until needed.
Cut fennel into wedges and cover in some oil and cook, reserving in oil until needed. Make sure it's tender to touch.
With a fine mesh strainer or a chux, hang the yoghurt for about 30 minutes to extract all the water out of it. Put in a piping bag if available or in a container and reserve for later. You can season your yoghurt with a little bit of salt.
Blanch the parsley for about 20 seconds in a pot. Place in mixer with a little bit of the boiling water and butter and blitz until smooth. You can keep the mix in a container or a piping bag and in the fridge.
Place the lamb loin in a pan, skin side down and cook until caramelised. Put in a hot oven at 180°C for approximately 6 minutes. Once cooked, pull out and leave to rest for approximately 3 minutes.
In the meantime, put cutlet on either a grill or the same pan and cook, when nearly ready, put the loin back in the same pan and in the oven for another 2 minutes. Take lamb out and carve on a chopping board.
Pipe or scatter around the parsley puree and yoghurt around the plate, place lamb loin and cutlet apart, as per picture and using the warm, reserve jus, drizzle on top. Add a quick seasoning. Garnish your plate with your garnishes of your choice. Sliver some black olives on the plate.
When buying the lamb you can ask your butcher to prepare the loin for you leaving just a thin layer of fat on the loin.