Pot Au Feu of Lamb Loin Fillet

Clean the vegetables, cut them into bite-sized sticks and boil or steam them separately in salted water. Cook a strong lamb stock (about 30 minutes) from lamb bones, some root vegetables (sections of root vegetables) and spices (rosemary, thyme and crushed garlic clove) and strain. Season the lamb fillet with salt, pepper, garlic and brown it in the pan. Then let it steep in the stock until it has a nice pink color. Remove the meat and wrap in aluminum foil and keep warm. Reduce the white wine and white port, add the stock and let it boil down a bit. Blend this liquid with 20 g of butter using a hand blender, add the vegetables cooked to the point (= crisp) and the herbs, let it bubble up once, season to taste with Pernod, salt and pepper and immediately ladle into deep hot plates. Cut the fillet into thin slices and place on top in a pleasing manner. Season with a little pepper from the mill. Garnish with fresh thyme.

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