Lamb Noisettes with Camembert and Mint, with Leek, Potato and Camembert Tarts, a recipe from Gérard

Ingredients

• - 12 Lamb noisettes, flattened slightly (lamb tenderloin)
• - 1/2 ripened raw milk Camembert, to stuff the noisettes
• - 1/2 pasteurized half-ripened camembert to top the noisettes
• - 2 leaves of fresh mint
• - 100 g (3 1/2 oz.) butter
• - 100 g (3 1/2 oz.) bread crumbs
• - Salt and pepper
• - 6 tartlet shells (4 cm / 1 1/2" in diameter)
• - 1 leek, white part only, finely chopped
• - 1 tsp. olive oil
• - 1 mint leaf
• - Salt
• - 6 potatoes
• - 6 thin slices of lean dried bacon
• - 12 sprigs of celeriac leaves
• - 150 ml (10 tbsp.) lamb jus (from simmering the bones)