Baked Cordon Bleu of Karoo Lamb and Goats Cheese

Neil Ellis Cabernet Sauvignon enhanced by Provençale jus

Cordon Bleu

1. Cut lamb medallion in the middle till half way down so as to butterfly it.
2. Open both sides and flatten it.
3. Season inside with freshly ground pepper.
4. Place one slice of goats cheese inside.
5. Flap over to close, and shape into a “cordon bleu”
6. Season outside with salt and freshly ground pepper.
7. Coat it in flour then in egg wash then in mie de pain.
8. Fry at medium heat with lots of butter until golden brown.

Garnish

1. Slice zucchini thinly.
2. Fry in hot olive oil.
3. Season with salt and freshly ground pepper.
4. Sprinkle with freshly chopped parsley.
5. Peel tomatoes, deseed and cut into quarters.
6. Place in a pan and sprinkle with sea salt, rosemary and thyme.
7. Season with freshly ground pepper.
8. Pour olive oil over it.
9. Place pan into low heat oven and let dry

Provençale Jus

1. Clean button mushrooms and cut into quarters.
2. Dice onions finely.
3. Chop garlic.
4. Chop thyme, rosemary and parsley.
5. Peel tomatoes, deseed and dice.
6. Fry mushrooms in hot olive oil.
7. Add onion brunoise and garlic.
8. Add a little red wine, rosemary and thyme.
9. Add lamb jus and bring to the boil.
10. Add diced tomato and parsley.