Stalk the snap peas. In a large pot of salted water, cook them separately as well as the potatoes, broccoli heads, drain, cool and set aside.
Peel the tomatoes, deseed them, steam them as well as the endives, separately in a knob of butter.
Pan-fry the lamb noisettes in the remaining butter, cook them for 3 to 6 minutes on each side, season them. keep the meat warm.
In the same pan, sweat the chopped shallots without browning, then deglaze with floc, scrape up the cooking juices and let reduce by 2/3. Add the cream, continue the reduction until you obtain a slightly coating sauce. Filter.
Adjust the seasoning.
Serve the sauce with the lamb nuts and the vegetables.
Chef Hubert's creation
