Honey and pistachio crusted lamb loin, thyme tuiles, butternut squash purée and Cortland sauce

Preparation

1. Preheat oven to 190°C (375°F).
2. In a bowl, cream butter and sugar. Add flour, almond powder and chopped thyme. Mix until smooth. Roll out with a rolling pin and cut into rectangles. Bake for 8 minutes. Set tiles aside.
3. Cut squash into cubes and sauté in butter over low heat. Halfway through cooking, add garlic, cover and cook until tender, without browning. Season with salt and pepper and blend in a blender to a smooth purée. Keep warm.
4. Peel and dice the apples. In a frying pan, fry in butter until lightly browned. Deglaze with lamb jus and simmer gently. The apples should not mashed potato. Keep warm.
5. Sear the lamb loins in butter, season and finish cooking in the oven. Leave to rest for 5 minutes. Drizzle with honey and coat with pistachio powder. Cut each piece into 3 pieces.
6. Place a tile on the bottom of the plate and place 3 pieces of lamb on top. Pour the sauce around the meat and add a few diced apples to the plate. Garnish with squash purée.