Champignon North America, Inc. - Cheese creations for the connoisseur

Lamb, Rougette and pasta salad

7 oz Rougette, Cubed

1.5 oz Rougette, Finely Cubed

2 Eggs

2.8 oz Flour

0.7 oz Semolina

2 tbsp Olive Oil + Extra

4 Lamb Fillets

1 Small Aubergine, cubed

1 Jar Small Black Olives

2 Fenchel Knots, Sliced in Sticks

1 Garlic Clove, Crushed

1 tsp Fenchel Seeds

2 Tomatoes, Blanched, Dehulled and Quartered

1 Tomato, Peeled, Cubed

3 tbsp Breadcrumbs

5 Sprigs Thyme

1 Dash Red Wine Vinegar

1 Small Bunch Parsley

Salt, Pepper, & Sugar

Beat 1 egg, flour, semolina and 2 tbsp olive oil together to a dough. Roll out thinly and slice into 2cm squares. Cook in salted boiling water until Al dente. Drain.

Dust Aubergine with oil and fry until brown in olive oil. Drain on kitchen paper and then salt.

Season lamb fillets with salt and pepper and fry. Mix breadcrumbs, 1 egg, thyme, tomato cubes, parsley and 7 oz Rougette and spread over lamb.

Fry Fenchel sticks with garlic. Season with salt, pepper, lemon juice and add some water. Mix with fenchel seeds, parsley, tomato cubes, pasta and olives. Add salt, pepper, suger, oil and vinegar to taste.

Bake lamb fillets in oven, then slice and arrange with pasta mixture. Decorate with aubergine, parsley and finely cubed Rougette.