Crusted loin of lamb with caramelized tomatoes and onion compote

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Ingredients

Serves 4

• 2 loins of lamb about 2 lbs (1 kg) each
  
• 4 ½ lbs (2 kgs) tomatoes
  
• 1 lb (500g ) flaky pastry
  
• ½ lb (250 g) onions
  
• 16 oz (50 cl) water
  
• 16 oz (50 cl ) white wine
  
• 10 anchovies
  
• 1 egg yolk
  
• 1 tsp honey
  
• 1 carrot, 1 leek
  
• thyme, olive oil, salt, pepper

Preparation

• Debone the two loins in such a way as to be able to roll them up

Preparation of the lamb stock :

• Brown the bones and trimmings in very hot oil
  
• Add the carrot, onion and the cut leek. Moisten with the white wine and mix everything together
  
• Add the water Allow the stock to reduce
  
• Add 1 tomato and let the stock reduce again in order to obtain the finished lamb stock.

For the caramelized tomatoes :

• Blanch the tomatoes and place the skinless quarters with the thyme and a dash of olive oil.
  
• Place on a tray and cook in the oven for 2 hours at 212°F (100°C)  

For the onion compote :

• Cut the onions in round slices and cook them slowly on the stovetop with two anchovies and the honey for ¾ hr

Preparation of the lamb :

• Insert 4 anchovy filets into the meat of each loin
  
• Brown the lamb rolls in a frying pan for a few minutes and allow to cool
  
• Spread a layer of onion and caramelized tomatoes over each roll
  
• Wrap the rolls in the flaky pastry, brush them with the egg yolk, and put them in an oven heated to 475°F (250°C) for 15 minutes

• Serve with the lamb stock seasoned with thyme