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Preparation time: 1h
Ingredients
Ingredients for 4
2 loin of lamb (8 cutlets each)
250 ml of milk
1 block of duck foie gras
3 eggs
Method
Mix the foie gras and the eggs together. Salt and pepper. Add the boiled milk and beat for 30 seconds. Pour the mixture into individual ramekins cover with foil and place in a "bain marie" in a hot oven 250° for 15 mins.
Remove the flans from the oven leaving the foil cover.
Cook the lamb cutlets in the oven for 15 mins. Remove and bone.
Turn out a flan in the middle of each plate. Arrange the boned cutlets around it and coat with a little gravy.
