Lamb samosas with cinnamon

Instructions

1. Step 1

   Stuffing

2. Step 2

   Put the lamb through the mincer (or ask your butcher to do it for you) and season with the rest of the ingredients.

3. Step 3

   Folding

4. Step 4

   Cut the sheets of pastry into strips, brush with egg yolk, add a little lamb stuffing and fold into a tight triangle.  Fry when ready to serve.

5. Step 5

   Carrot purée

6. Step 6

   Sweat the carrots in olive oil, season with salt, add the carrot juice and orange juice and leave to simmer. Blend the tender carrots and reduced juice to obtain a smooth purée. Keep warm.

7. Step 7

   Roasted baby carrots

8. Step 8

   Clean the baby carrots, sweat the spices in olive oil, add the carrots, sweat and moisten lightly with vegetable stock. Cover until the carrots are cooked. Place in the oven before serving.

9. Step 9

   Rum orange émulsion

10. Step 10

    Reduce the orange juice by half. In a separate saucepan, melt the butter with the rum. Whisk the orange juice into the butter.

11. Step 11

    Decoration

12. Step 12

    Fry the carrots leaves for half a minute. Use as a decoration and garnish.