ingredients

4 slices of leg of lamb, 2.5 cm thick, not too large
600 g floury potatoes
400 g of Laguiole tome
1 dl of milk
40 g dried ceps
4 prunes from Agen
1 tbsp. to c. dry thyme
2/3 cuil. to c. fine mignonnette
40g of butter 1/2 salt
1 tbsp. to s. of sherry vinegar • Olive oil

Equipment

1 vegetable mill

Steps

Leg of leg of lamb with aligot

In advance: peel, break up, cook potatoes 20 minutes in boiling salted water. Drain, crush them at the mill; cover, leave out. Chop the cheese to the robot, pour into a bowl. Mix dry cepes, pitted prunes, thyme, mignonette, butter, vinegar, 2 dl of water, salt.

Approx. 10 min before serving: pour milk and cheese on the potatoes. Turn over medium-low heat by scraping the bottom and lifting to obtain a purée with threads. Cover.

To serve: cook the cobblestones in olive oil over high heat for 2 min on both sides, then 2 min per side over low heat. Salt, pepper and place on 4 plates under aluminum. Empty the mixture in the pan, stir over medium heat; when everything is linked, pour into a gravy boat. Place the aligot near the pavers.