Seared Lamb Tenderloins with Red Wine Jus and Pommes Noisettes – Peter Bouchier

Ingredients

• For the lamb:
• 12 lamb fillets / tenderloins
• 1 teaspoon thyme leaves
• 1 tablespoon olive oil
• For the jus:
• 1 tablespoon butter
• 1 shallot, finely diced
• 1 garlic clove, crushed
• ½ cup red wine
• 500ml chicken stock
• 1 bay leaf
• 2 tablespoons unsalted butter, chilled, cut into small cubes
• For the potatoes:
• 4 large floury potatoes, peeled, diced
• 2 eggs
• 1/3 cup buttermilk
• ½ self-raising flour
• 1 cup cheddar cheese, grated
• 1 tablespoon finely chopped chives
• Salt and pepper