Lamb Fillet and Creamy Chanterelles with Gangstad Camembert

2 servings

Ingredients:

• 400 g (14.0 oz) Root Vegetables, Jerusalem artichokes, beets, and parsnips

• 400 g (14.0 oz) lamb leg fillet

• 1 tbsp oil for cooking

• Salt

• Pepper

• 100 g (3.5 oz) butter

• 50 g (2.0 oz) chanterelle mushrooms

• 2 tbsp Røros sour cream

• 100 g (3.5 oz) camembert

• 2 dl (0.8 cup) good lamb broth

For Serving:

• 6 slices thinly sliced radishes

• Chervil for garnish

Instructions:

1. Preheat the oven to 180°C (360°F).

2. Wash and cut root vegetables into even pieces, season with salt, drizzle with olive oil, and bake for 45 minutes until tender.

3. Brown the lamb fillet on all sides, season with salt and pepper, finish with 100 g (3.5 oz) butter.

4. Transfer the meat and butter to an ovenproof dish and cook for 6-8 minutes until the core temperature reaches 54°C (130°F).

5. Let the meat rest for at least 10 minutes before slicing and serving.

6. Sauté chanterelles in a dry pan, season with salt and pepper, add sour cream, and mix in pieces of camembert for creamy mushrooms.

7. Warm up root vegetables in a pan, add butter and let them cook for a few minutes.

8. Arrange creamy chanterelles, root vegetables, and sliced meat on warm plates.

9. Ladle over lamb jus. Garnish with thin slices of radish and chervil.