[usr 3]
Put the saddle in a baking dish, with bay leaf and thyme, minced onion and oil, salt and pepper. Put in the oven at th.6 (200°C).
Take out of the oven and lift the fillets along the spine using a long, thin knife, then trim the fillets, removing as much fat and waste as possible. Using the same knife, cut the fillets into slices (aiguillettes). Keep warm between two plates.
In the baking dish, deglaze with the grenache, let reduce and moisten with the water. Let again reduce by 2/3. Pass through a fine sieve. Degrease, then reduce again by 50%.
Arrange the saddle fillet aiguillettes on plates.
Prepare the chive butter by chopping it finely after having washed it well. Soften the butter and knead with the chives.
Pass the plates warm and finish the sauce by adding the chive butter in pieces while winnowing. Salt and give a few turns of the pepper mill.
Take the plates out of the heat and cover with the sauce. Decorate with small vegetables.
My advice:This recipe has a variation. Remove the fillets from the raw saddle of lamb, cut them up and fry them in butter. Deglaze the Grenache cooking, moisten with a little water and finish in the same way as the recipe above.
Joëlle's point of view:You can find small utensils for chopping herbs on the market. However, I recommend the following method:put the chives in a wide glass and use a pair of scissors to chop it, you will see how easy it is.
