- 2 carrots
- 3 Quebec parsnips
- 2 branches of fresh mint
- 4 200-g (7-oz.) Quebec lamb tenderloins
- 60 ml (1/4 cup) butter
- Salt and pepper
- 100 ml (31/2 oz.) white wine
- 10 ml (2 tsp.) pink pepper
- 250 ml (1 cup) 35% cooking cream
- Peel and thinly slice carrots and parsnips. Add a whole branch of mint to a pot of salted boiling water and parboil the vegetables for 1 min. Allow to cool.
- Cut de lamb tenderloins in 3 lengthwise but not all the way, leaving the end attached. Braid each of the tenderloins and secure in place with a toothpick. Melt half the butter in a skillet over medium heat and brown braided tenderloins; season with salt and pepper. Meanwhile, melt the rest of the butter in a saucepan and sauté carrots and parsnips. Mince the leaves of the other branch of mint and add to vegetables; season with salt and pepper. Pour in white wine; add pink pepper and reduce by half. Add cream and reduce once more until the mixture is quite creamy.
- Divide carrot-parsnip mixture into 4 small molds. Turn over the molds onto serving plates and accompany each cake with a lamb braid.